Cooking Instructions

• Start by peeling the ripe plantains. Cut off both ends and slice the skin lengthwise, then carefully remove the peel. Cut the plantains into thick slices, about 1 inch each.
• In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the sliced plantains in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown and slightly softened. Remove them from the pan and place them on a paper towel to drain excess oil.
• While the plantains are still warm, transfer them to a mixing bowl and sprinkle with 1 teaspoon of salt. Using a fork or a potato masher, mash them until they are smooth but still have some texture.
• Grease a muffin tin with the remaining 2 tablespoons of vegetable oil. Take a portion of the mashed plantains and press them into the bottom and up the sides of each muffin cup, forming a small cup shape. Make sure the walls are thick enough to hold the filling.
• Preheat your oven to 375°F (190°C). Place the muffin tin in the oven and bake for about 15-20 minutes, or until the plantain cups are firm and slightly crispy.
• While the cups are baking, combine your chicken and tomato sauce filling in a bowl. Add hot sauce to taste and mix until well combined.
• Once the plantain cups are done baking, remove them from the oven. Carefully fill each cup with the spicy chicken mixture, then top with shredded cheddar cheese.
• Return the stuffed cups to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
• After the final baking, remove the Mofonguitos Maduros from the oven. Drizzle with vegan avocado mayonnaise and sprinkle with chopped cilantro, if using. Serve hot and enjoy the delicious flavors!