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Pasabocas de plátano maduro (Facil).

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Recetas Fáciles
Recetas Fáciles
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Recipes in this Video

3 recipes
vegetarian

Pasabocas de plátano maduro are a beloved snack in Colombia, often enjoyed at gatherings and celebrations. These fried ripe plantains are a staple in Colombian cuisine, highlighting the versatility of the plantain. They are typically served as a side dish or appetizer, often accompanied by cheese and sour cream. In modern times, they have gained popularity beyond Colombia, appearing on menus in various Latin American restaurants around the world.

Ingredients

  • ripe plantains
  • vegetable oil
  • salt
  • cheese
  • sour cream
  • lime
  • cilantro
  • garlic

Instructions

  1. 1Peel the ripe plantains and slice them diagonally into thick pieces.
  2. 2Heat vegetable oil in a frying pan over medium heat until hot.
  3. 3Fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.
  4. 4Remove the fried plantains and drain them on paper towels to remove excess oil.
  5. 5Sprinkle salt over the hot plantains to taste.
  6. 6Serve with cheese on top or on the side, along with sour cream.
  7. 7Garnish with chopped cilantro and a squeeze of lime juice.

Ingredient Alternatives

cheese

Healthier: nutritional yeast

Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

Healthier: Greek yogurt

Cheaper: plain yogurt

Greek yogurt provides similar creaminess with less fat.

Techniques

frying

Equipment

frying panslotted spoonpaper towels
dairy

Also Known As

maduro bitesfried ripe plantains

Ingredients

  • 200g pasta (any type)
  • 1 cup bell peppers, chopped
  • 1 cup zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. 1Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. 2In a large skillet, heat the olive oil over medium heat.
  3. 3Add the chopped onion and garlic to the skillet, sautéing until the onion is translucent.
  4. 4Add the bell peppers and zucchini to the skillet, cooking for about 5 minutes until they start to soften.
  5. 5Stir in the cherry tomatoes, oregano, salt, and black pepper. Cook for an additional 3-4 minutes.
  6. 6Add the cooked pasta to the skillet, tossing everything together until well combined.
  7. 7If desired, sprinkle with grated Parmesan cheese before serving.
  8. 8Serve warm.

Equipment

large potskilletcolanderspatula
veganplant-baseddairy-freegluten-freenut-free

Ingredients

  • 2 cups auyama (pumpkin), peeled and cubed
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. 1In a pot, heat the olive oil over medium heat.
  2. 2Add the cubed auyama and sauté for about 5 minutes until slightly softened.
  3. 3Pour in the vegetable broth and bring to a boil.
  4. 4Reduce heat and let it simmer for about 15-20 minutes, or until the auyama is tender.
  5. 5Once tender, remove from heat and let it cool slightly.
  6. 6Using a blender or immersion blender, puree the auyama mixture until smooth.
  7. 7Return the puree to the pot and stir in the coconut milk, salt, black pepper, and nutmeg.
  8. 8Heat the mixture over low heat until warmed through, stirring occasionally.
  9. 9Serve hot, garnished with fresh cilantro.

Equipment

potblenderspatula

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