Guatemalan brunch and plantain recipe

Guatemalan brunch
Guatemalan brunch

My parents were in town and I had a ten mile walk along the Kelly Drive planned to celebrate the sunny afternoon and the blooming cherry blossoms. What better way to fill our bellies – high protien style, than with a Guatemalan brunch. Pictured above, eggs fried in plenty of olive oil, warm corn tortillas, fried sweet plantains, black refried beans (brought home in a packable packet from Guate city), avocado slices, and pupusos, which Senor Lanky picked up at Supreme grocery in West Philly. Puposos are like fresh puffy pitas, but filled with savory meats or cheese. We fried them, too, and the cheese oozed out.

Fried Sweet Plantains
serves 6

3 large, ripe plantains (the skin should be yellowish in color)
1 cup (or more) vegetable oil
salt and pepper

Heat the oil in a large skillet until a drop of water flicked into the pan sizzles. Meanwhile, peal the plantains and cut into bite-sized pieces. Add the plantains to the hot oil slowly, and reduce the heat to medium. Fry slowly, turning every few minutes, until the sugars release from the plantains and they begin to carmalize, about 15 minutes. Removed from the skillet with a slotted spoon and drain on paper bags. Salt and pepper to taste, and serve hot.

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