Puerto Rican Recipes

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Procedure:
Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet. Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy. While the plantains are still hot use a wooden mortar and mash plantains, the garlic and the chicharrones. Add salt and pepper to taste. Place the mixture in soup bowls, douse with broth, garnish with cilantro and serve immediately.

Enjoy!!!