I've tried making plantains numerous times.. I found a recipe where you fry them first, smash them and then fry again. Except my plantains were unripe, I guess?? I assumed they were ripe because they were a tiny bit soft. But they did not taste as such after I had cooked them.
So I asked around and was told you need to wait until the plantains are black before you cook them. I bought more plantains and waited for them to turn black. Now they're moldy.
I don't understand. Can someone shed some light on this plantain mystery?
What you made the first time was Tostones. For that you use Green Unripe plantains. When you use the ripe ones you make Maduros among other things I guess. I'm not sure why yours went moldy before fully ripening. I guess I'm not really being much help here.
The plantains get ripen/sweeten as they darken. For that you will want a sweeter/softer/riper plantain which should be pretty black. It won't be uniform, you'll see some yellow, but it will be soft to the touch and look rotten (just sans mold).
Tostones are twice-fried green plantains. They are salted and delicious!
Platanos maduros are ripe, black plantains and are sweet.
definitely want them to be black and soft. I've never had mine go moldy yet but like Jung said the plantain wont be 100% black
I just fry them once in oil high till they get kinda browned (sort of carmelized on the edges). drain on paper towel and lightly salt
also find works best if you slice diagonally
let the platanos ripen and blacken-then peel and slice and fry in a little oil or butter--or steam them and enjoy