Ingredients

• 2 cups corn oil
• 3 green plantains, peeled and cut into 1-inch thick slices on the diagonal

Procedure

1. Heat the oil in a deep skillet or shallow stockpot until hot (350 to 375 °F).
2. Cook plantain slices in batches, until brown on all sides.
3. Remove with a slotted spoon and drain on paper towels. Keep oil hot.
4. Using a tortilla press, or a rolling pin and 2 sheets of waxed paper, flatten the plantains slices to ¼-inch thick.
5. Refry until golden brown on both sides.
6. Drain on paper towels. Serve with Queso Marinado and Small bad Sauce.