Coriander-Chili Maduros

Maduros, cilantro, and pickled onions all that's missing is the
pork from the pig roast. Really I served my maduros out of
Tupperware to the crowd.

Plantains, the easy affordable starch everyone loves. As I see it, 1 plantain feed 2 people as a side. At 3 for $1 you can really fry up some killer maduros for a crowd. A little sweet, and I cheated by making mine a little spicy too. I have no loyalties when it comes to food.

Coriander-Chili Maduros

1 tsp Coriander
1 tsp Ground chili
1/2 tsp black pepper
10 Ripe yellow to black plantains, cut in half length-wise,
and then in 3-4" piece.
Canola oil
Salt

Mix the first 3 spices together, and set aside.

Fill a large skillet (high sides prevent oil from splattering, so choose wisely) with 1/2 inch or less oil. Bring to heat over medium, medium-high until a drop of water sputters, but not violently. Carefully place plantains into the oil until half full. Plantains should have space to bubble. I try to lay them in a pattern, e.g. clock-wise, in a circle. This way I know to check the plantains that were in the skillet first, because they will probably be ready first. Check plantains every 2-3 minutes, turning to achieve a deep-brown color. Black isn't bad either, as long as the plantains aren't smoking.

Drain on paper towels. Sprinkle with salt, and a little bit of the chili spice mix. Serves 15-20.