Very tasty way of using ripe plantains. This is one of my favorite dishes!
Plantains need to be yellow and a little tender for this recipe. Plantains that have many dark spots and are very very tender should not be used.
I found this one at a Puerto Rican website (El Boricua.com) when I was not able to get a hold of GMa to tell me how to make them. :)
It makes the process way much simple than the traditional. Yummy yummy!
This blend of fresh veggies is a must have in Puertorican cuisine. I make it every 2 months and freeze what I wont use. It can be added to stews, rice, beans, soups etc.
Everyone makes it different, I choose not to add cilantro, that way I can use it in all my dishes without giving them all a puertorican taste. All ingredients are up to taste, you can add more or less as you prefer.