Maduros
Caramelized sweet plantains
15 minutes · 4 servings
Ripe plantain · Mains
Yaroa de plátano maduro
Sweet plantain, seasoned beef, melted cheese
This ripe-plantain version layers a sweet mash with savory beef and cheese. Finish with the familiar sauce drizzle if you like.
Let’s make it.
Prepare plantains
Peel, cut into chunks, and boil for 15–20 minutes until soft. Drain well and mash with butter and a pinch of salt.
Cook beef
Heat oil in a skillet. Soften onion for 5 minutes, add garlic, then beef. Break up and cook to 160°F (71°C).
Season
Stir in tomato sauce and oregano. Simmer 5 minutes and season to taste.
Layer
Heat the oven to 400°F (200°C). Spread plantain mash in a lightly greased baking dish, add beef, and top with cheese.
Melt
Bake for 10–15 minutes until the cheese melts and the center reaches 165°F (74°C). Add a small drizzle of ketchup and mayonnaise if desired.
A little kitchen wisdom
- This version uses ripe plantains; other yaroas use fries.
- Drain the plantains thoroughly so the base stays thick.
- Add the cold sauces after baking.
Need a hand getting started? Read how to peel a plantain and our cooking guide.
Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.
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