Authentic Cuban Tostones w/ Garlic Mojo
Serves 1
Directions
- 1Peel the green plantains by making multiple cuts along the side to make them easier to peel.
- 2Slice the peeled plantains into equal-sized pieces, not too large or too small (about 1-inch chunks).
- 3Fry the plantain pieces in oil until slightly golden and softened, about 3-4 minutes.
- 4Remove the partially fried plantains from the oil and drain them on a paper towel.
- 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.
- 6Prepare the garlic salt water by combining water, garlic powder, and salt in a bowl.
- 7Dip each flattened plantain into the garlic salt water for about 10 seconds.
- 8Fry the dipped plantains for a second time until they are golden brown and crispy.
- 9Remove the crispy tostones from the oil, drain on a paper towel, and immediately season with salt.
- 10To make the garlic mojo sauce, heat olive oil in a pan.
- 11Add fresh garlic, cumin, oregano, lime juice, and salt to the olive oil.
- 12Slowly simmer the mixture to infuse all the flavors together, creating the garlic mojo sauce.
- 13Serve the tostones with the garlic mojo sauce.
- 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.
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