Machuquillo y Torrejas de Machuquillo

The plantain is an important ingredient in Cuban cooking. Plantains are eaten at all stages of ripeness. When green (verde), as in this recipe, they are treated as a vegetable, boiled and mashed like potatoes to make machuquillo. Leftover mashed plantains may be formed into cakes (torrejas) and skillet-fried until crisp and golden on the outside, hot and fluffy on the inside.