Peel the Ripe plantains. Slice each Ripe plantain diagonally into pieces approximately 1.5 cm thick.
2
In a small saucepan, combine the Piloncillo, Water, and Mexican cinnamon stick. Heat over medium heat, stirring occasionally, until the Piloncillo has completely dissolved and the mixture forms a light syrup. Remove from heat and set aside.
3
Heat the Vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
