Several months ago my mom came to visit and we decided to have an enchilada dinner party complete with margaritas and dessert at my brother's place. I decided that I was going to attempt fried plantains. I had never cooked with plantains or even eaten one, but all of the online photos I found looked delicious!
Looks easy enough, right?
Guess what?! NOT THAT EASY.
Cooking with plantains was not as intuitive as I had imagined. I had an image in my head that involved a house full of people enjoying homemade enchiladas in front of the fireplace while I sneaked (it sounds weird to me too) away to the kitchen to whip up a dessert that would look painstaking and time consuming, but couldn't possibly take longer than 10 minutes to prepare.
In reality, I slaved away in the kitchen trying to make the plantains NOT taste like poison. A raw plantain is what I imagine biting into a piece of chalk would taste like. A piece of chalk dipped in gasoline. I spent the better part of the evening experimenting with the plantain frying process and deciding how much sugar was too much sugar when trying to mask the taste of guano. (The answer? There will never be enough sugar.)
So, imagine my surprise when my brother forwarded me this recipe with a request to make it. And then imagine my (our) surprise when I made them on Saturday and they were FANTASTIC!
Not disgusting!
I would like to apologize in advance for the lack of brilliant photography. These were all taken on my cell phone and thus are not the highest quality.
