Serves 4-6 Prep 10 Min Cook 25 mins Ready 35 mins
Torta de Maduro is a sweet & savory side that my abuelita used to make often growing up. While this side goes with everything, my abuelita would mostly make it with liver or steak as a main dish.
TIP! When picking the plantains, make sure they're not too ripe - they should be dark yellow with brown spots.
2-3 large ripe plantains
1-2 tablespoons of white or brown sugar (depending on the sweetness level of the plantains)
1 teaspoon of vanilla extract
1 tablespoon of non-salted butter
4 oz of graded monterey jack cheese
First, cook the plantains. Cut a few slits on the each side with a pairing knife + place in water and let boil for 15 mins.
2. Once the plantains are cooked, remove from water and take off the peels.
3. Place the plantains on a cutting board and mash with two forks.
4. Once throughly mashed, add 1 tablespoon of sugar (or 2 depending on how sweet the plantains are naturally) and about 1 teaspoon of vanilla extract. Mix throughly.
5. Form into a round shape and create a large pocket in the center; add the graded cheese and close up the pocket by adding plantain mixture on top and using the fork to smooth out the sides (no cheese should be visible).
6. On a non-stick pan or cast iron skillet, add 1 tablespoon of non-salted butter and cook the torta on medium heat for 5 mins on each side. Let sit for a few mins before serving.