How to pick ripe plantains for maduros?
For fried or oven-roasted maduros you want the plantain to be a bit riper than the one you pictured.  I usually wait until they are closer to the following:



The flesh should be yielding and have a slightly sweet flavor, but not be completely mushy or soggy.  It's ok if there are a few mushy spots.  If your final product is starchy tasting, then they were not ripe enough.  If you can't get riper plantains make sure to keep the slices thin enough (&lt;1/2" or 1cm) so that the interior can get fully cooked before the exterior burns.

They should be fried in oil or lard that is around 350˚F (180˚C)