You have probably noticed a lot of Mexican recipes going up on my blog lately. It could be due to the fact that Mexican is one of my all time favorite ethnic foods, or it could be that I’m gearing up for my trip south of the border tomorrow. Yep, you heard me right. I’m headed to Mexico, the land of sun and tamales, for five whole days.

A few months back I saw a tweet pop up regarding Food Blog Camp 2011. I checked out the link in relishing detail and decided, come hell or high water, I was going to figure out how to get myself there. So I tracked down a good friend to watch the kids, grabbed a free plane ticket using our credit card miles and officially took the Mexican plunge. My bags are packed and I still can’t believe I’m actually going.

In honor of big event, I’m am putting up yet another Mexican dish (the last one for awhile, I promise). This one is a quick and easy snack that didn’t last more than a few minutes in our house. The boys (big one included) were all huddled around the basket eating as fast as I could cook them up.



Ingredients Needed:

3 Plantains

11/2 Cups of Oil

Salt and Garlic Powder to Taste

Start out by peeling your plantains, cutting them in half and slicing them into 1/8″ thick pieces.

Pour your oil into a frying pan and heat up good and hot on high heat. Drop in your plantains, 5 or 6 at a time being sure they aren’t overlapping each other. Let them cook for about a minute and then remove them from the oil.

Place them on a cutting board or other flat surface and flatten them down. I used the flat end of my meat hammer and that seemed to do the job.

Take the flattened plantains and put them back into the oil for one more minute. When the minute is up, pull them out, lay them on paper towel to drain, and sprinkle both sides with salt and garlic powder.

And that’s all there is to it! You have just created a simple, quick and tasty treat that is guaranteed to be a hit with the entire family.

Be sure to stop by Friday as I’ll be doing a guest post over at my good friend Maranda’s blog, Jolts and Jollies. Trust me, you don’t want to miss out on this recipe.

Adios and I’ll see y’all on Monday!

I am linking this recipe up to the Hearth and Soul Hop over at A Moderate Life.

Ingredients: 3 Plantains

11/2 Cups of Oil

Salt and Garlic Powder to Taste Directions: Start out by peeling your plantains, cutting them in half and slicing them into 1/8" thick pieces. Pour your oil into a frying pan and heat up good and hot on high heat. Drop in your plantains, 5 or 6 at a time being sure they aren't overlapping each other. Let them cook for about a minute and then remove them from the oil. Place them on a cutting board or other flat surface and flatten them down. I used the flat end of my meat hammer and that seemed to do the job. Take the flattened plantains and put them back into the oil for one more minute. When the minute is up, pull them out, lay them on paper towel to drain, and sprinkle both sides with salt and garlic powder. You Might Also Like: Tomato Basil Soup – La Madeleine Style Cranegranate Sauce Candied Pecans Family Friendly Fridays: Southwest BLT Crostini