Ingredients
The following ingredients have 4 Servings
- 3 Large Green Plantains (not yellow or red ones ( do not sub with banana))
- 4 Cups Organic Chicken Broth or Home made chicken broth
- 3 Coves Garlic (Peeled and Chopped.)
- 5 Slices of Bacon ( uncured (nitrate free kind))
- 1/3 Cup fresh Cilantro (chopped)
- 1/4 Cup Extra Virgin Olive Oil
- 4 Cloves Garlic (Peeled and minced)
- 1/2 Tsp Himilayan Sea Salt * optional
- 1/2 Lb to 1 Marinated
Instruction
- Put on some rubber gloves, really do it, plantains stain your skin and nails black.
- Chop ends off plantains.
- Score ,with sharp knife, the plantains down each rib, about four lines.
- Wedge your fingers or a spoon between plantain and the peel ,then slide down until each scored section of the peel comes off.* might take a little practice.
- Chop Plantains into small slices, and add to a stock pot.
- Pour chicken broth over plantains in pot.
- Add 3 cloves chopped Garlic to broth, and bring pot to a boil.
- turn heat down to medium, cover pot and boil for 25 to 30 minutes, or until plantains are really soft.
- while Plantains are cooking, Fry Bacon slices till crisp.
- Remove bacon from pan and set on paper towels.
- Add 4 cloves of minced Garlic to bacon grease in pan, and saute until softened.
- Chop bacon into crumbles.
- Add: bacon, garlic with a little bacon grease, chopped cilantro, and olive oil to a food processor.
- Process until a paste forms, remove paste and put in a bowl, and set aside.
- Drain cooked plantains in a colander.
- Place plantains back in the warm pot and mash with a potato masher or electric hand beater.
- Mash or beat until it forms a "lumpy mash potato" consistency.
- Add the bacon cilantro paste to your mashed plantains, and stir in well.
- Separate mashed plantains into 4 lumps.
- Mold each lump on a plate with your clean hands, (sorry, o.c.d moment).
- you can do a dome shape, or I make a dome then flatten the top ( like a plateau shape)
- Put marinated meat over top for main dish, or leave plain for a side dish.
