CHICHARITAS OR MARIQUITAS (CUBAN PLANTAIN CHIPS)
I learned to make these when first married; My mother-in-law taught me how to make them. Chicharitas is the Cuban name given to green plantain chips, sliced round, fried, and salted. Margaritas is what the Cubans call them when they are sliced the Nicaraguan way; slicing them lenghtwise to create long, slender wavy chips fried...
Provided by Juliann Esquivel
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Pour the oil to a depth of 2 or 3 inches in a deep - fat fryer, a dutch oven or heavy skillet such as cast iron. Heat oil to 350 degrees.
- 2. Peel the plantains, slice lengthwise for Mariquitas or in round chips for chicharitas, as thinly as possible, Using a mandolin if you have one, with the blade at it's thinnest opening. Slide them into the hot oil in small batches. You don't want them to clumb together. Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.
- 3. Mojo: Heat oil in a deep sauce pan over medium low heat. Add the garlic and cook until fragrant, about 30 seconds, do not let the garlic get brown or it will be acrid tasting. Add the sour orange juice, cumin, and the salt and pepper. Stand back; the sauce may sputter. Bring to a rolling boil. taste to see if correct seasoning salt if needed.
- 4. Cool before serving. Mojo is best when served within a couple of hours of making, but will keep in the frig for several days, well capped in a jar. When cool sprinkle over your plantain chips. Can be used to flavor Cuban sandwiches, boiled yucca, grilled seafood and meats and of course fried green plantain chips. Note: I prefer to use more lime juice then orange juice, as I like it very tart. I have seen some recipes for Mojo using cilantro in it, but that is not traditional to the Cuban Cuisine. Enjoy
- 5. Above you see the Cuban Chicharitas and Mariquitas. I have also included some green plantains to show how green they should be. Green Plantains can be difficult to peel if you don't know how to do it. Run a sharp steak knife the point only down the seams of the plantain from the top to the bottom. Make sure you stick the point of the knife down to where you can feel the plantain under the peel. After doing this on all the seams take the point of the knife and gently pry up the peel where you cut working the knife gently all along the cut under the peel and prying up the peel as you go down the cut. The peel will give way and come off all in one piece. Then go to the next seam and do the same thing until you have pryed the peel off all the way around the plantain. Then you can go to your mandolin and start slicing. Good Luck
MARIQUITAS SALSA
Found this on a web site. According to the 3 guys from Miami it is a Cuban sauce used for dipping fried plantain chips. What could be bad? I think Mariquitas are actually the chip so this is a chip sauce. But I could be wrong too.
Provided by Ilysse
Categories Cuban
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the garlic, cilantro, lime juice, and vinegar in a food processor and puree until combined well.
- Heat the olive oil in a small saucepan until hot, but not smoking.
- Remove pan from heat.
- Pour the pureed mixture into the oil whisking constantly for a minute or two.
- Serve warm.
Nutrition Facts : Calories 1007.2, Fat 108.2, SaturatedFat 14.9, Sodium 10.3, Carbohydrate 11.6, Fiber 0.8, Sugar 1, Protein 1.8
BUFFALO CHICKEN TOSTONE SANDWICHES
These chicken & twice-fried plantain chip sandwiches are healthy, Whole30-approved, and are soaked in Buffalo sauce.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, combine wing sauce, ghee and red wine vinegar. Fold in shredded chicken, scallions and season with salt and pepper to taste. In a medium bowl, mash avocados with lime juice, salt and pepper; set aside.
- Heat coconut oil in a medium skillet over medium high heat. Working in batches, fry the plantains until golden and cooked through, about 3-4 minutes per side. Remove from oil and smash to flatten with a mallet or small fry pan. Return plantain to oil and cook another 2-3 minutes to crisp. Remove from oil, drain on a towel-lined plate and season with salt. Repeat with remaining ingredients.
- To assemble, top a plantain with chicken, shredded lettuce, sliced tomatoes, sliced onions smashed avocados and sprigs cilantro. Top with another plantain and cut in half to serve.
Nutrition Facts : Calories 1154.5, Fat 90.4, SaturatedFat 56.5, Cholesterol 93.2, Sodium 102.7, Carbohydrate 73.5, Fiber 13.2, Sugar 31, Protein 26.8
PLATANUTRES (PLANTAIN CHIPS)
A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim off both ends from each of the plantains with a sharp knife, then make a few slits through the skin the length of each plantain. Push your thumb between the skin and the flesh and pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Slice plantains crosswise into thin rounds.
- Pour oil into a large heavy skillet to a depth of 1/2'', then heat to 350° on a candy thermometer over medium-high heat. Add plantain slices a few at a time to the oil to prevent them from sticking to one another, and fry them in batches until lightly golden and crisp, about 3 minutes.
- Transfer plantain chips with a slotted spoon to paper towels to drain. Season to taste with salt while still hot.
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