Mexican Sweet Plantain Recipe

Mexican Plantain Recipe

Our best friends vacationed in Mexico this past February and our family vacationed in Playa del Carmen, Mexico in March.  We recently got together to celebrate, share photos, trade stories and enjoy a Mexican feast.  My girlfriend is also gluten-intolerant so a gluten-free menu is always on the table when we get together.  They put together a truly delicious taco bar with fresh organic sauteed chicken, pork, steak, shrimp, pico de gallo, Mexican soft cheese, guacamole, salsa, diced red onion and soft, warm gluten-free tortillas.  WOW!  Amazing and delicious.

We contributed Mexican Fruit Salad, Sweet Plantains and Mexican Black Bean dip.  Thankfully the fruit salad and bean dip were delicious, because my attempt at sweet plantains did not go well.

I followed Tyler Florence's recipe for Mexican Sweet Plantains.  The biggest mistake I made was not using ripe plantains.  Although it does indicate in the recipe to use ripe, black plantains, I didn't pay attention and I used green plantains.  They were not ripe, were very hard and dry.  So, unfortunately, the dish didn't turn out so well:(  I will definitely try again and this time, I'll be sure to let my plantains turn black before I even think about cooking them.

Mexican Black Bean Dip

Mexican Black Bean Dip

1 15oz can organic black beans rinsed and drained
1 tsp quality olive oil
1/2 cup chopped red onion
2 cloves minced garlic
1/2 cup fresh corn kernels(or canned)
1 cup chopped fresh tomato
1 t ground cumin
1 t chili powder
1/2 cup shredded Cheddar or Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 TBSP fresh lime juice

Place the rinsed and drained beans in a medium size mixing bowl.  Partially mash the beans, they should remain slightly chunky.
In a medium sized frying pan, heat olive oil over medium heat and sautee onion and garlic for 15 minutes
Add the beans, corn, tomato, cum and chile powder and cook for an additional 5 minutes.
Remove the pan from the heat, mix in the cheese, cilantro and lime juice.

Pour into a nice bowl and serve with your favorite gluten-free tortilla chips.

Mexican Fruit Salad

Mexican Fruit Salad

serves 4-6

1 cup chopped fresh mango(if you can find a Champagne Mango - they are delicious)

1 cup fresh blueberries
3 kiwi
1 cup fresh pineapple chunks
1 cup seedless red grapes
1/2 cup fresh orange juice
1 tbsp fresh lemon juice
1/3 cup honey
1/4 cup fresh lime juice(approximately 3 limes)

Wash, peel and slice all fruits as necessary.
Combine the mango, blueberries, kiwi, pineapple and grapes in a large bowl.
Combine orange and lemon juices.  Pour over fruit and gently stir.
Combine honey and lime juice in a mason jar with lid.  Shake until well mixed.
Immediately before serving, pour over salad and toss to blend.