Authentic Cuban Tostones w/ Garlic Mojo

Serves 1
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Directions

  1. 1Peel the green plantains by making multiple cuts along the side to make them easier to peel.
  2. 2Slice the peeled plantains into equal-sized pieces, not too large or too small (about 1-inch chunks).
  3. 3Fry the plantain pieces in oil until slightly golden and softened, about 3-4 minutes.
  4. 4Remove the partially fried plantains from the oil and drain them on a paper towel.
  5. 5Using a tostonera, a cup, or a bowl, press down on each plantain piece to flatten it into its iconic shape, ensuring it's not too thin.
  6. 6Prepare the garlic salt water by combining water, garlic powder, and salt in a bowl.
  7. 7Dip each flattened plantain into the garlic salt water for about 10 seconds.
  8. 8Fry the dipped plantains for a second time until they are golden brown and crispy.
  9. 9Remove the crispy tostones from the oil, drain on a paper towel, and immediately season with salt.
  10. 10To make the garlic mojo sauce, heat olive oil in a pan.
  11. 11Add fresh garlic, cumin, oregano, lime juice, and salt to the olive oil.
  12. 12Slowly simmer the mixture to infuse all the flavors together, creating the garlic mojo sauce.
  13. 13Serve the tostones with the garlic mojo sauce.
  14. 14Garnish with fresh parsley and lime wedges.

Ingredients

  • 3 units Green plantains
  • 2 cups Water
  • 1 tablespoon Garlic powder
  • 1 teaspoon Salt
  • Oil
  • 0.5 cup Olive oil
  • 6 units Garlic cloves, finely minced
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Oregano
  • 1 unit Lime juice
  • Salt and pepper

Equipment

KnifeCutting boardFrying panTongsPaper towelTostonera or flat surface (cup/bowl)Small bowlSpoon

Tips

  • Make several cuts along the side of green plantains to make them easier to peel.
  • Give tostones a quick dip in garlic salt water before the second fry for a flavorful, fluffy interior and crispy exterior.
  • Immediately season tostones with salt after the second fry.