Note to readers: this is a re-blog of a top ten most searched-for posts….A wonderful surprise for the holidays!
I have been ripening this recipe for weeks. No kidding.
I bought a bunch of plantains on sale (15 for $2) at a Caribbean grocery store three weeks ago, made tostones with some and then let the last 6 get black on my counter. Black, I tell you. Not just mottled yellow, but black and withered, while my son looked on with occasional science experiment interest, sort of a Peter Greenaway film of disintegration but not quite as exquisitely grotesque and not with the speedy convenience of time-lapse photography.
I find already ripened amarillos (yellow plantains) in my regular white-people supermarket (I hate saying non-ethnic, because white people are ethnic too!), but Latin supermarkets are your safest bet.
Pastelón is the Puerto Rican answer to lasagne – or maybe shepherd’s pie – but sweeter, spicier, meatier – all around naughtier. If you love a dish that has balance while being…
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