Prep 0 mins
Cook 45 mins
From http://laylita.com/recipes/2009/03/13/ripe-plantain-puree/ This puree is used as a side dish to plate lamb shanks in.
- 6 plantains, extremely ripe black skinned, washed well and cut in half (leave the skin on)
- 2 cups milk
- 2 cups water or 2 cups broth from the plantains
- 3⁄4 cup butter, about 6 oz
- 1 cup white onion, diced
- 4 garlic cloves, crushed
- 3 teaspoons cumin, ground
- 1 teaspoon achiote, ground
- 1 teaspoon chili powder (optional)
- Boil the plantains for 30 minutes.
- Let me them cool down until safe to handle.
- Meanwhile prepare a refrito, heat the butter over medium heat, add the onions, garlic and spices, cook for about 5 minutes or until the onions are soft.
- Peel the boiled ripe plantains.
- Working in batches, put the plantains, water, milk and refrito in a blender and mix until a smooth puree is obtained.
- Transfer the puree to a pan and heat over medium low until warm.
- Serve as a side dish for meat dishes, can also be served alone with crumbled cheese, sautéed bacon, chorizo or caramelized onions as toppings.