+Pinto La mariquita
Instructions. Heat up oil over the stove or in a deep fryer to 375°F. Meanwhile, using a mandoline or a knife, cut the plantains into long thin strips. Add the plantain strips into the hot oil and cook for about 1 minute and 30-45 seconds, or into the strips become gold and crunchy.
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Preheat oven to 350¡F. Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender. Prepare pecans while carrot soup is simmering.
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Place the garlic, cilantro leaves, lime juice, and white vinegar in a food processor and puree until thoroughly chopped. Heat the olive oil in a small saucepan until hot, but not smoking. Remove pan from heat. Pour the pureed garlic and cilantro leaf mixture into the hot oil, whisking constantly for a minute or two. Serve warm.
Mariquitas Chips — Mariquitas Plantain Chips Original (5 oz, 12 Pack)
2 3/4 cups boiling water. Cook the onion in the oil in a large dutch oven with a lid that fits well until it's soft but not too brown. Add garlic and rice, cook another couple of minutes. Add tomatoes and salt, stir well, then add the water and cover and cook, covered, over low heat for 20 or so minutes.
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Preheat the oven to 400 degrees. In a bowl, mix together the ground mariquitas with ½ teaspoon of salt. Set aside. Lay out the fish in a baking dish. Rub the oil all over the fish. Season with more salt and sazon on both sides. Press the crumbled mariquitas on to the fish.
Pin en Mariquita
Best Sellers Rank: #307,447 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #112 in Dried Banana Chips; Customer Reviews: 3.8 3.8 out of 5 stars 6 ratings. Compare with similar items. This Item. Mariquitas Classic Original Plantain Chips, 3 oz. Bags (8 Bags) Recommendations.
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Salt and pepper. Pour oil into a deep pan, peel the plantains, and slice them lengthwise as thinly as you can, then slide them into the hot oil in small batches. Fry them until golden brown or as crispy as desired. Cool before serving. Cuban Mariquitas served with mojo dipping sauce.
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Directions. 1. Heat the 2 cups of oil in a frying pan. Peel your green plantains and cut into thin rounds. In batches so not to considerably reduce temperature of the oil, fry the plantain rounds until golden. Remove and sprinkle salt to desired taste. 2. Serve warm or cool. You can also accompany them with a side or drizzle of mojo.
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Mariquitas -- Plantain Chips By Three Guys From Miami Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Yield: 4 servings Some of the best plantain chips are prepared fresh and served hot at walk-up windows and cafes.
Mariquitas Chips — Products
Directions: Using a slicer, slice each of the plantains into thin chips and place in a bowl. In a frying pan or deep fryer, pour 2 to 3 inches of the oil and heat the oil over medium-high heat. Fry a handful of chips at a time, removing them and placing them in a bowl with a paper towel to soak the oil. The chips should be golden brown.
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Mariquitas is the flagship brand of ARA Food, which was established by Cuban immigrant Alberto R. Abrante in 1975. Abrante was a life-long entrepreneur who left Cuba following the revolution. Initially based In Puerto Rico, he established a business producing cookies, cakes, and crackers in the near-by Dominican Republic, beginning plantain.
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Recipe Steps. Preheat the oven to 400 degrees F. Peel your plantain by cutting off both ends of the plantain, then make three vertical incisions into the peel. Remove the peel from the plantain. 1 Green plantain. Slice the plantain into very thin slices, either using a mandolin, vegetable peeler, or paring knife.
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2. In food processor container, combine 1 chile(or more to taste), garlic, salt, and half each of the cilantro and basil(or mint). Whiz to mince. 3. Drain tomatillos if needed. Add to container, with grapes and 1 Tablespoon lime juice. Whirl to a chunky puree. Taste for heat and tartness, adding lime and minced chile to suit. Scoop into a bowl.
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1. Pour the oil to a depth of 2 or 3 inches in a deep - fat fryer, a dutch oven or heavy skillet such as cast iron. Heat oil to 350 degrees. 2. Peel the plantains, slice lengthwise for Mariquitas or in round chips for chicharitas, as thinly as possible, Using a mandolin if you have one, with the blade at it's thinnest opening.
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Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice.
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Instructions. Peel plantains and then slice thinly either by hand or by using a mandolin slicer. Then place sliced plantain into bowl with cold water and add salt. Mix until well combined. Once the plantain are all sliced, drain water & heat up canola or vegetable oil. After about 5 mins, remove plantains and drain excess oil onto a paper towel.
