1/4 cup unsalted butter cut into pieces
1/2 cup rum
1/3 cup sherry (jerez)
1/3 cup piloncillo*
1/4 teaspoon salt
ground nutmeg (nuece mascada) and ground cinnamon (canela) to taste,
- Slice the machos into chunks, I like to roll cut them. Put machos in a single row into an ovenproof baking dish.
- Pour the sherry and rum over the machos.
- Evenly distribute the butter and piloncillo over the machos
- Sprinkle the salt,nutmeg and cinnamon over the machos.
- bake covered in a preheated 350ºF oven for 30 minutes
- Uncover,stir the machos and bake an additional 30 minutes until brown and soft.
- Serve warm
Notes:
I buy the granulated piloncillo in bags at Walmart and Comercial Mexicana, if you can't find it, you will need to grate the piloncillo. You can also substitute a 1/3 cup packed dark brown sugar.
Here is a video I found on how to roll cut.
Theresa, I am going to make your Plantanos Machos recipe, but I would like to serve them in some sort of sweet, thickened coconut milk type of sauce. Would I just pour some coconut milk in the pan in the last half of the cooking time and let it heat through? Cook some coconut milk separately to let it thicken? Any ideas? Thanks, Joanne
ReplyDeleteJoanne, This is not a dessert but a side dish more like candied yams. I think if you put sweetened coconut milk on this it's gonna be too sweet. Maybe you can make the coconut milk on your stove and add it to taste afterwards?
ReplyDeleteIf you really want to add coconut,how about some dried unsweetened coconut sprinkled on top? That would give it a coconut taste but not make it any sweeter?
I'm certainly curious as to how it would turn out.
regards,
Theresa
I thought with the very ripe platanos and the piloncillo or brown sugar, this would be a sweet dessert type recipe. Hmmm. Will have to rethink this. I guess what came to mind was more of a Thai inspired, fried banana type of dish.
ReplyDeleteJoanne
Sorry, this is a Cuban dish. It's really good with lechon, or along side black beans and white rice.
ReplyDeleteregards,
Theresa