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4 green plantains, peeled and sliced into 1 inch rounds
2 cups chicken or beef stock
2 tablespoons crushed garlic
2 tablespoons butter or olive oil
Salt and black pepper to taste
Chicharrones, for garnish
In a medium sized stockpot over high heat, add plantains and stock. Bring to a boil and let cook for 10 minutes or until the plantains are soft. Meanwhile, in a small sauté pan over low heat, add garlic and butter or oil and cook for 3 minutes, or until the garlic begins to soften. Remove from heat and set aside. Once the plantains are soft, remove from heat and mash. Add garlic oil and salt and pepper to taste. Garnish with chicharrones and serve warm.
Yield: 2 cups or 4 side servings
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