There are some recipes you make… and then there are recipes you feel. This is one of those. Y’all already know how I feel about oxtail. And plantains? I love I grew up eating them often. So when I decided to turn green plantains into little edible crispy cups and fill them with slow-braised, fall-apart oxtail? I knew we had something special. And then I added a bright pickled Fresno pepper relish on top to cut through the richness? Yeah. This is the one. If I had a restaurant, these would 100% be on the appetizer menu.
Ingredients Plantain Cups
3 green plantains (very firm)
Neutral oil, for frying
Salt, to taste
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