Mariquitas

Ingredients

Plantains

• 4green plantains

For frying

• 1 litrevegetable oil
• salt

Mojo

• 8garlic cloves, crushed
• 1 tspsalt
• 120 mlsour orange juice, or 80 ml orange juice with 40 ml lime juice
• 120 mlolive oil
• 1 tspdried oregano
• 1/2 tspground cumin

Equipment

• a mandoline, or a very sharp knife
• a wire rack

Directions

1. Oil your hands first, since the sap stains and does not wash out. Cut the ends off each plantain. Score the skin lengthways in four places, cutting only the skin.
2. Set it to about one and a half millimetres. The slices should be long thin ribbons. Use the guard, since a mandoline takes fingertips off very easily. Uneven slices mean some burn while others stay soft.
3. Heat the oil in a deep pan to about 180C. Use a thermometer if you have one. Test with one slice: it should sizzle steadily and float.
4. Fry them for about two minutes. They will stop bubbling as the water cooks out of them. Lift them onto a wire rack rather than onto paper. Salt them immediately while they are still glistening. Salt will not stick once they have cooled.
5. Let the oil come back to temperature between batches. The mojo is made cold and served alongside. Crush the garlic with the salt in a mortar to a rough paste.
6. Stir in the oregano and cumin. Add the sour orange juice and stir it through. Warm the olive oil in a small pan until it just shimmers.
7. Pour the warm oil over the garlic mixture. Let it cool and taste it, adjusting the salt and citrus. Serve the chips warm, piled in a bowl or a paper cone. Put the mojo in a small dish alongside for dipping. They soften within an hour, so fry them close to when they are wanted.

Technique

• The plantains must be fully green; a ripening one will not slice thin and its sugar burns.
• Consistent thickness matters more than absolute thinness, or some burn while others stay soft.
• Drain on a rack and salt immediately, since salt will not stick once they cool.

Substitutions

• Orange and lime juice mixed, in place of sour orange.
• A very sharp knife in place of a mandoline, worked slowly.

Variations

• Cut across into rounds rather than lengthways.
• Dusted with garlic powder while hot.
• Served with a black bean dip instead of mojo.

History

Cuba’s answer to the crisp, cut lengthwise from green plantains; they are served with garlic mojo before a meal or sold in paper cones.

Frequently asked questions

What is Mariquitas?

Mariquitas is a snack from Cuba: paper-thin fried green plantain chips eaten with mojo. Cuba’s answer to the crisp, cut lengthwise from green plantains; they are served with garlic mojo before a meal or sold in paper cones.

How long does Mariquitas take to make?

Mariquitas takes 20 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Mariquitas?

Yes, within limits. Orange and lime juice mixed, in place of sour orange. A very sharp knife in place of a mandoline, worked slowly.

What is the most important thing to get right in Mariquitas?

Fry them for about two minutes. They will stop bubbling as the water cooks out of them. Lift them onto a wire rack rather than onto paper. Salt them immediately while they are still glistening. Salt will not stick once they have cooled.