Green Plantain Recipes From Ecuador

Let's dive into the scrumptious world of Ecuadorian cuisine, specifically focusing on green plantains. Green plantains, known as 'plátano verde' in Spanish, are a staple ingredient in Ecuador, offering a versatile base for a wide array of dishes. Guys, whether you're an adventurous foodie or simply looking to expand your culinary horizons, these recipes will transport your taste buds straight to the heart of Ecuador. Trust me, you will love these!

What Makes Green Plantains Special?

Before we jump into the recipes, let’s talk about what makes green plantains so special. Unlike their sweeter, ripened counterparts, green plantains are starchy and savory. This makes them perfect for dishes where you want a hearty, filling element without the sweetness of a dessert. Think of them like potatoes, but with a slightly different texture and flavor profile. Green plantains are incredibly versatile, able to be boiled, fried, mashed, or baked, making them a fantastic ingredient to experiment with in the kitchen.

Tostones: Crispy Plantain Perfection

Tostones, also known as patacones, are twice-fried plantain slices that are crispy on the outside and soft on the inside. These are incredibly popular throughout Latin America, and Ecuador is no exception. Tostones are super easy to make and are a fantastic appetizer or side dish. The beauty of tostones lies in their simplicity; with just a few ingredients and a little bit of effort, you can create a truly satisfying snack. They’re perfect with a sprinkle of salt, a side of guacamole, or a tangy dipping sauce.

Ingredients for Tostones

2 green plantains
Oil for frying (vegetable, canola, or coconut oil)
Salt to taste

How to Make Tostones

Peel the Plantains: Cut off both ends of the plantains. Make a shallow slit down the length of the peel without cutting into the flesh. Pry the peel off with your fingers or the tip of a knife.
Slice the Plantains: Cut the plantains into 1-inch thick slices.
First Fry: Heat the oil in a deep skillet or fryer to about 350°F (175°C). Fry the plantain slices for about 2-3 minutes on each side, until they are lightly golden.
Remove and Smash: Remove the plantain slices from the oil and place them on a cutting board lined with paper towels. Use a tostonera (a special plantain press) or the bottom of a glass or plate to smash each slice flat.
Second Fry: Return the flattened plantain slices to the hot oil and fry for another 2-3 minutes on each side, until they are golden brown and crispy.
Season and Serve: Remove the tostones from the oil and place them on a paper towel-lined plate. Sprinkle with salt to taste. Serve hot with your favorite dipping sauce.

Bolón de Verde: Plantain Dumplings

Bolón de Verde is a traditional Ecuadorian dumpling made from mashed green plantains and filled with cheese, meat, or a combination of both. These hearty dumplings are a popular breakfast item, providing a filling and flavorful start to the day. Bolón de Verde is a labor of love, but the end result is well worth the effort. The combination of the savory plantain, the salty cheese, and the rich meat creates a symphony of flavors that is simply irresistible.

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Ingredients for Bolón de Verde

3 green plantains
1/2 cup of cheese, diced (queso fresco or mozzarella)
1/2 cup of cooked pork or chorizo, diced
2 tablespoons of oil
Salt to taste

How to Make Bolón de Verde

Cook the Plantains: Peel the plantains and cut them into chunks. Boil them in salted water until they are tender, about 15-20 minutes.
Mash the Plantains: Drain the plantains and mash them thoroughly with a fork or potato masher until smooth. You want to eliminate any lumps for the perfect consistency.
Prepare the Filling: In a bowl, combine the diced cheese and cooked pork or chorizo. Mix well to ensure an even distribution of flavors.
Assemble the Bolones: Take a portion of the mashed plantain mixture and flatten it in your hand. Place a spoonful of the cheese and meat filling in the center. Bring the edges of the plantain mixture together to form a ball, ensuring the filling is completely enclosed.
Fry the Bolones: Heat the oil in a skillet over medium heat. Fry the bolones for about 5-7 minutes on each side, until they are golden brown and crispy. Be sure to turn them gently to prevent them from breaking apart.
Serve: Remove the bolones from the skillet and place them on a paper towel-lined plate. Serve hot as a breakfast or snack.

Empanadas de Verde: Plantain Turnovers

Empanadas de Verde are savory turnovers made from a green plantain dough and filled with a variety of ingredients, such as cheese, meat, or vegetables. These empanadas are a popular street food in Ecuador, offering a delicious and portable snack. The plantain dough gives the empanadas a unique flavor and texture, making them a standout treat. Unlike traditional wheat-based empanadas, these have a slightly sweet and earthy flavor that pairs perfectly with savory fillings.

Ingredients for Empanadas de Verde

3 green plantains
1 cup of cheese, shredded (mozzarella or queso fresco)
1/2 cup of cooked beef or chicken, shredded
1/4 cup of onions, finely chopped
1 tablespoon of oil
Salt and pepper to taste

How to Make Empanadas de Verde

Cook the Plantains: Peel the plantains and cut them into chunks. Boil them in salted water until they are very tender, about 20-25 minutes. The plantains need to be extra soft for easy dough preparation.
Mash the Plantains: Drain the plantains and mash them thoroughly with a fork or potato masher until smooth. Season with salt and pepper to taste.
Prepare the Filling: In a bowl, combine the shredded cheese, cooked meat, and chopped onions. Mix well to ensure an even distribution of flavors. Season with salt and pepper to taste.
Assemble the Empanadas: Take a portion of the mashed plantain dough and flatten it into a circle on a piece of plastic wrap or parchment paper. Place a spoonful of the filling in the center. Fold the dough over to form a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Fry the Empanadas: Heat the oil in a skillet over medium heat. Fry the empanadas for about 5-7 minutes on each side, until they are golden brown and crispy. Be careful not to overcrowd the skillet, as this can lower the oil temperature and result in soggy empanadas.
Serve: Remove the empanadas from the skillet and place them on a paper towel-lined plate. Serve hot with your favorite dipping sauce or salsa.

Patacón con Todo: Loaded Plantain Discs

Patacón con Todo, meaning “plantain with everything,” is a loaded version of the classic tostones. These are essentially large, flattened plantain discs topped with a variety of ingredients such as shredded meat, cheese, vegetables, and sauces. Patacón con Todo is a popular street food in Ecuador, offering a customizable and satisfying meal. This is where you can really get creative and experiment with different flavor combinations. Think of it as a plantain pizza, where the possibilities are endless!

Ingredients for Patacón con Todo

2 large green plantains
Oil for frying
1 cup of shredded cooked beef, chicken, or pork
1/2 cup of shredded cheese (cheddar, mozzarella, or queso fresco)
1/4 cup of chopped tomatoes
1/4 cup of chopped onions
2 tablespoons of mayonnaise
2 tablespoons of ketchup
Salt and pepper to taste

How to Make Patacón con Todo

Prepare the Plantains: Peel the plantains and cut them into thick slices, about 1-inch thick. The thicker the slices, the larger your patacones will be.
First Fry: Heat the oil in a deep skillet or fryer to about 350°F (175°C). Fry the plantain slices for about 3-4 minutes on each side, until they are lightly golden.
Remove and Smash: Remove the plantain slices from the oil and place them on a cutting board lined with paper towels. Use a tostonera or the bottom of a large plate to smash each slice flat into a large disc. Be careful not to make them too thin, as they need to be sturdy enough to hold the toppings.
Second Fry: Return the flattened plantain discs to the hot oil and fry for another 2-3 minutes on each side, until they are golden brown and crispy. This second fry is crucial for achieving that perfect crispy texture.
Assemble the Patacones: Place the fried plantain discs on a serving plate. Top with shredded meat, cheese, tomatoes, and onions. Drizzle with mayonnaise and ketchup. Season with salt and pepper to taste.
Serve: Serve immediately while the patacones are hot and the cheese is melted. Enjoy this loaded plantain feast!

Conclusion

Ecuadorian cuisine offers a delightful array of dishes using green plantains as a star ingredient. From the crispy tostones to the hearty bolones de verde and the customizable patacón con todo, these recipes showcase the versatility and deliciousness of this humble fruit. So, guys, grab some green plantains and get cooking! These recipes are sure to impress your friends and family, and transport you to the vibrant flavors of Ecuador. Whether you’re looking for a quick snack or a satisfying meal, green plantains have got you covered. Happy cooking, and disfruten su comida! (Enjoy your meal!)