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
PLANTAIN CHIPS
Platanos, or Green Plantain Chips, are a yummy treat from the Caribbean.
Provided by Luthiena
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 14.3 g, Fat 5.7 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 1.8 mg, Sugar 6.7 g
ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.
- Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
- Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well.
PLANTAIN CHIPS WITH MOJO
Categories Vegetable
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or garlic press, crush the garlic and place in a small bowl. Add 2 teaspoons of salt, the pepper and oregano. Stir in the juice and olive oil. Set aside. Peel the plantains. Use a peeler or mandolin to slice the plantains as thin as possible (think potato chip). The plantains can be cut crosswise or lengthwise. In a large, deep skillet or Dutch oven over medium-high, heat about 1 inch of vegetable oil to 360 F. In batches, fry the plantain chips, turning occasionally, until lightly browned on both sides, about 5 to 7 minutes. Don't crowd the pan or the chips will stick together. Use a slotted spoon to transfer the chips to a paper towel-lined plate. After several minutes, sprinkle the chips with salt, then transfer to an oven-safe serving plate or bowl. Place the chips in the oven to keep warm while frying remaining chips. Serve chips with mojo sauce for dipping. (Recipes from Emilio and Gloria Estefan's "Estefan Kitchen," Celebra, 2008)
SPIRAL PLANTAINS WITH MOJO SAUCE RECIPE BY TASTY
Your favorite accordion potato recipe just got a new twist. Replace the spuds with slightly sweet plantains for a delicious take on the fairground classic. Zesty mojo sauce brightens up these fried delights to create the perfect bite!
Provided by Tikeyah Whittle
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the mojo sauce: In a high-powered blender, combine the orange juice, lime juice, cilantro, salt, oregano, cumin, and garlic. Turn the blender on to medium speed and slowly drizzle in the olive oil until emulsified. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
- Make the accordion plantains: Heat the oil in a large pot over medium-high heat until the temperature reaches 325°F (160°C). Set a wire rack over a baking sheet.
- Use a sharp knife to remove the tips of the plantains, then peel and cut the plantains in half crosswise. Place a plantain half between two chopsticks or skewers on a flat surface. Slice the plantain crosswise at ¼-inch intervals, using the chopsticks to avoid cutting all the way through. Flip the plantain over and slice diagonally at ¼-inch intervals, again using the chopsticks to avoid cutting all the way through. Gently thread a 6-inch skewer through the center of the plantain and carefully separate the layers with your fingers so that they are evenly spaced. Repeat with the remaining plantains.
- Fry the plantain skewers in the hot oil until light golden brown, using a slotted spoon or tongs to rotate for even frying, about 5 minutes total. Carefully transfer the skewers to the wire rack.
- Increase the heat to high to bring the oil temperature to 375°F (190°C).
- Return the plantains to the hot oil and fry until a deep copper color, about 3 minutes. Transfer to the wire rack and immediately season with salt.
- Serve the accordion plantains with the mojo sauce and mayoketchup for dipping.
- Enjoy!
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PLANTAIN CHIPS WITH MOJO VINAIGRETTE - KITCHEN DREAMING
From kitchendreaming.com
5/5 (2)Total Time 17 minsCategory AppetizerCalories 301 per serving
- Cut the plantains in half crosswise. Using a vegetable peeler, pare each plantain half lengthwise in ribbon-like shavings. If not immediately frying, the shavings can be placed in a bowl and covered with cold water to soak for 30 minutes. Drain and pat dry with paper towels before frying.
- In a heavy skillet or deep fryer, heat 2 inches of oil over medium-high heat to 375º or until plantains slice sizzles when it touches the oil. Add the plantain slices to the oil 5-6 at a time, turning them with a slotted spoon until they are crisp, about 1-2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall and the plantains will absorb too much oil and become soggy. Remove plantains from oil and drain on paper towels. Sprinkle with salt and serve with vinaigrette.
- Mash the garlic with one teaspoon of salt to form a smooth paste. Using a food processor, combine the garlic paste, orange juice, and lime juice. With the motor running, slowly add the olive oil in a steady stream until smooth. The ingredients can also be mashed together in a mortar and pestle.
PLANTAIN CHIPS WITH MOJO SAUCE (WHOLE 30) - A COZY KITCHEN
From acozykitchen.com
5/5 (11)Total Time 20 minsCategory Appetizer, SnackCalories 83 per serving
- Add the garlic cloves, oregano, salt and pepper to a mortar and pestle. Grind and twist and grind and twist again to make a paste. Slowly add the orange juice and lime juice and then lastly, the olive oil. Give it a taste and adjust the salt according to taste.
- Line a cutting board with a few layers of paper towels. Set right next Heat about 3 inches of oil 350-360 degrees F. Peel plantains and slice with a vegetable peeler or a mandolin. Or you can thinly slice them using a knife.
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