Fried Plantains With Black Beans, Roasted Poblanos, Avocado, And Pickled Red Onion Recipe

1. 1

   In a large wok or Dutch oven, heat oil to 300u00b0F. Add plantains and cook until pierced easily with a knife, but not browned, about 8 minutes. Transfer to a paper towel-lined plate and set aside.

2. 2

   Place poblano chiles directly over the flame of a gas burner or as close as possible to the broiler element of an electric oven. Cook, turning occasionally, until deeply charred and blacked on all sides and completely tender, about 8 minutes. Wrap with foil and set aside.

3. 3

   Combine black beans and chopped chiles in a small bowl. Press with back of form to mash lightly.

4. 4

   Carefully peel poblanos under cold running water (or if you can, peel them without rinsing them). Discard stem an seeds and slice flesh into thin strips.

5. 5

   Smash each plantain under a metal can to about 1/4-inch thick. Reheat oil to 400u00b0F. Add plantains (working in batches if necessary). Adjust heat to maintain a temperature of 350u00b0F to 375u00b0F. Fry, agitating occasionally, until plantains are golden brown and crisp, about 4 minutes. Transfer to a paper towel-lined plate and season with kosher salt.

6. 6

   To serve, spread each plantain with some bean mixture, a slice of avocado, a few strips of pepper, some pickled red onions (along with a jalapeno or serrano slice from the pickles), and a sprinkle of cilantro.

* Per serving · 4 servings · Values may vary.