Maduros Apurados con Salt-Free Sazón
Cristina Curp's newest contribution is a deliciously sweet and savory recipe that'll get you that plantain fix in a hurry - and features our new Salt-Free Sazón!
By Cristina Curp (@thecastawaykitchen)
I love maduros, but waiting for the plantains to get all the way ripe, when the skin is pitch black, just takes too long sometimes! Looking for a quicker way to get your sweet plantain fix? This recipe uses plantanos pintón– platanos that are yellow with black streaking– so you don't have to wait. I added a little coconut sugar to bring out their natural sweetness and Loisa's new Salt-Free Sazón for a sweet and savory combination that will have you scraping your plate.
Maduros Apurados con Salt-Free Sazón
Cristina Curp @thecastawaykitchen
Easy sweet and savory maduros.
Ingredients
2 large platanos pinton (yellow with black streaks)
2 tablespoons coconut oil
2 tablespoons coconut sugar
1 1/2 tablespoons Loisa Salt-Free Sazón
1/4 cup water
1 lime
Directions
Juice 1/2 of the lime and reserve. Slice the remaining half into wedges.
Peel each plantain and cut in half lengthwise. Dust generously with coconut sugar and sazón on both sides.
Heat a large skillet over medium heat. When it comes to temperature, add in the coconut oil and heat for 1-2 minutes.
Lay plantains flat side down in the skillet. Cover and cook for 5 minutes. Gently flip over and cook for another 5 minutes.
Add in the water and lime juice, then partially cover and cook until the water is mostly reduced. Swivel the skillet around to coat the plantains in the sauce.
Once they are fork-tender, remove your plantains from the heat and place on a plate.
Drizzle the remaining pan sauce over the top of the plantains serve with lime wedges.
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Maduros Apurados con Salt-Free Sazón
Cristina Curp @thecastawaykitchen
Easy sweet and savory maduros.
Ingredients
2 large platanos pinton (yellow with black streaks)
2 tablespoons coconut oil
2 tablespoons coconut sugar
1 1/2 tablespoons Loisa Salt-Free Sazón
1/4 cup water
1 lime
Directions
Juice 1/2 of the lime and reserve. Slice the remaining half into wedges.
Peel each plantain and cut in half lengthwise. Dust generously with coconut sugar and sazón on both sides.
Heat a large skillet over medium heat. When it comes to temperature, add in the coconut oil and heat for 1-2 minutes.
Lay plantains flat side down in the skillet. Cover and cook for 5 minutes. Gently flip over and cook for another 5 minutes.
Add in the water and lime juice, then partially cover and cook until the water is mostly reduced. Swivel the skillet around to coat the plantains in the sauce.
Once they are fork-tender, remove your plantains from the heat and place on a plate.
Drizzle the remaining pan sauce over the top of the plantains serve with lime wedges.