Fried plantains

Peel the Ripe plantains. Slice each Ripe plantain diagonally into pieces approximately 1.5 cm thick.

In a medium saucepan, combine the Piloncillo, Water, and Mexican cinnamon stick. Bring to a simmer over medium heat, stirring until the Piloncillo is fully dissolved. Continue to simmer for 5-7 minutes until the syrup slightly thickens. Remove from heat and set aside.

Heat the Vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil should be hot enough to sizzle when a small piece of plantain is dropped in.