Pure De Platanos Maduros - Ripe Plantain Puree

From http://laylita.com/recipes/2009/03/13/ripe-plantain-puree/ This puree is used as a side dish to plate lamb shanks in.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 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)
•  salt
•  pepper

Directions

1. Boil the plantains for 30 minutes.
2. Let me them cool down until safe to handle.
3. 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.
4. Peel the boiled ripe plantains.
5. Working in batches, put the plantains, water, milk and refrito in a blender and mix until a smooth puree is obtained.
6. Transfer the puree to a pan and heat over medium low until warm.
7. Serve as a side dish for meat dishes, can also be served alone with crumbled cheese, sautéed bacon, chorizo or caramelized onions as toppings.