Ingredients
4
underripe plantains, peeled and cut into 1-inch slices
vegetable oil
1
tablespoon finely chopped garlic
2
to 3 cups beef broth, warmed
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
Chopped fresh cilantro leaves, if desired
Preparation
Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
Spoon into serving bowl; garnish with cilantro. Serve immediately.
