Thin, crispy, delicious - what's not to like about tostones?
Little Havana Tostones and Mojo
Chef Claudia Galofre-Krevat
Latin American
Appetizers
For Cubans, it is tostones, for South Americans, patacones. For a crispy toston, make sure the plantains are green. Yellow and black plantains have more sugar, and while delicious, they are very different.
Ingredients
2 green plantains
Salt, to taste
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½ cup olive oil
8 garlic cloves, minced
1 small yellow onion, sliced thin
1 tsp salt
½ tsp ground cumin
¼ cup lime juice
Black pepper, to taste
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Dutch Oven
Slotted Spoon (Wood)
Slotted Spoon (Metal)
Appetizer Tray
Directions
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Peel the plantains and cut them into 1 ½ inch pieces.
Heat oil in a Dutch oven.
Add plantain pieces to the hot oil and cook for 3-4 minutes, flipping halfway.
Using a slotted spoon, remove from the oil and place on a paper towel-lined plate.
When cooled, take a piece of parchment paper folded in half and press the pieces with a can, plate, or tortilla press.
Make sure you don’t over-press, as they will crumble.
Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately with mojo.
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While the plantains are cooling after their first fry, start the sauce.
In a large saucepan, combine the olive oil, garlic, and onion and bring to a gentle simmer over medium heat, then move heat to low.
Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
Remove from heat and stir in the salt and ground cumin.
Set sauce aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.