← All recipes
Oaxacan · Dessert
Plátanos al Horno Roasted Plantains
Ripe plantains steamed and roasted between their own peels and a blanket of pineapple peel, then split and spooned with sugared crema, walnuts and a thread of condensed milk, in the manner of Oaxaca's street carts.
- YieldServes 4
- Hands-on20 min
- Total55 min
- Difficulty
Ingredients
- 4ripe plantains, about 1.2 kg in all, peeled, peels kept
- 455 gpineapple peels, scrubbed
- 240 mlwater, poured into the dish
To serve
- 250 mlMexican crema
- 50 gsugar
- 30 gwalnuts, choppedoptional
- to tastesweetened condensed milk, for drizzling
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.