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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Yesid Mosquera and Kevin Cuesta
  • 2 to 3 tablespoons salt
  • 1 TBS minced garlic
  • 3 or 4 cups warm water
  • 2 large green plantains
  • Cooking oil
  • 2 1/2 avocados
  • 1/4 onion
  • 1/3 tomato
  • 1/2 tsp. salt
  • 4 slices bacon, cooked
Stir salt and garlic into water. Peel plantains and put plantains into water. Let set about 20 or 30 minutes.
Heat oil in a frying pan. Cut each plantain into 1-inch slices. Put each slice into hot oil and fry until they begin to brown, 8 to 10 minutes.
Crush down plantain pieces into circular shapes. This can be done between two cutting boards lined with plastic (such as a cut-open one-gallon food storage bag) to prevent sticking.
Dip flattened plantains in salt-garlic water. Return to frying pan (they will spatter in the beginning) and fry until golden brown.
Make guacamole: Mash the avocados. Dice onion and tomato, and stir them and salt into avocado.
Top each plantain circle with a dollop of guacamole. Crumble bacon and add on top of guacamole.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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