Ever since we went to Mexico last year, I’ve been dying to recreate this dish. After several failed attempts and with the help of my sister, I finally got it! The key is really overripe plantains. Really. The squishier the better.
2 very ripe plantains
half a stick of butter
sugar and cinnamon for sprinkling
Cut the plantains in half lengthwise, then in half again. The strips should be about a half-inch thick. Melt the butter over medium heat in a frying pan (we used a cast iron skillet). Gently place the plantains in the hot butter. Sprinkle the exposed side with the cinnamon and sugar mixture. Cook about three minutes each side or until you see the edges start to brown. Carefully flip the plantains. Sprinkle the now golden side with the cinnamon and sugar mixture. Cook another three minutes. Flip one last time just to sear the cinnamon and sugar mixture. Place on a paper towel to drain. Serve immediately.
The longer you let the plantains cook, the crispier the crust will be. This dish is delicious alone and wonderful with vanilla ice cream. Perfect for summer!