Mashed Plantains (Machuca de Platano)

1. 1

   Put the plantains and water in a medium saucepan and bring to a boil.

2. 2

   Cover and cook over low heat until the plantains are just tender when pierced with a fork, about 10 minutes.

3. 3

   Uncover and cook over moderate heat until most of the water has been absorbed and the plantains are completely tender, 10 to 15 minutes longer; don't let the plantains burn.

4. 4

   Using a potato masher, mash the plantains in the saucepan until a slightly chunky puree forms; add a few tablespoons of water if the mixture is too stiff.

5. 5

   In a mortar or using the side of a chef's knife, mash the jalapenos and garlic to a coarse paste.

6. 6

   Melt the butter in a small skillet.

7. 7

   Add the jalapeno paste and cook over moderately high heat until fragrant and just beginning to brown, about 2 minutes.

8. 8

   Add the onion and cook until softened, about 5 minutes.

9. 9

   Add the seasoning mixture to the mashed plantains and cook, stirring, until heated through.

10. 10

    Season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.