Ingredients:
25 lbs very ripe plantains
1 gallon vegetable oil
Makes App. a half a hotel pan
Technique:
Peel and slice plantains into 1/2 inch thick slices. Deep fry the plantains at 315, for app. 6 mins, or until soft and caramelized. Note: after frying plantains, put in container and tightly wrap with plastic wrap, and let sit for 1 hr, this will finish the caramelizing process.
Technique For Plating Cachapas:
To plate properly, first place corn cake onto plate. Smear an inch of the black bean paste onto the corn cake. Cover bean paste with a layer of caramelized plantain. Next pile either sauteed chicken or tofu over the plantain. Garnish with either fresh sliced avocado, or guacamole, and crumbled queso fresco. Note: Using tofu and omitting the queso fresco makes this an entirely vegan meal.