I have eaten and enjoyed Tostones for the past 40 years of my life but never made them as they are twice fried plantains and that just sounded like a lot of work. A couple of weeks ago there was an interview in the newspaper with Angie Morales of Villa Morales and she said she is so used to cooking them that she could do a batch in 10 minutes from start to finish. I decide to give it a try because I have been in her kitchen when she was making them for a large group and have seen other local cooks making them for smaller groups.
For those who don’t know, Tostones are a fried disc of plantain which is about two inches across and gets enlarged from the standard size during the preparation. They are extremely crispy and great with salt, ketchup, or the more traditional Mojo which is a garlic sauce you make yourself. The starting fruit is an unripe green Plantain. They are great as an appetizer, or as a side dish or snack. Think “French Fried Potatoes” and you will get a good idea of all the ways that children and adults enjoy Tostones.
1.Peal Plantain, use a knife to start.
2.Slice ½ to ¾ inch thick. (Thicker slices, cut on a diagonal will give a bigger finished Tostone)
3.Fry 2 minutes per side at 350 Fahrenheit (Hot Oil but not smoking) until just tender to the fork.
4.Remove and drain on paper towel
5.Press flat with palm or flat object. I used a beer mug. They should end up ¼ inch thick. (Sorry about this Picture) If necessary, use a fork to separate them from the bottom of the mug.
6.Return them to the pan and fry a couple more minutes on each side until golden brown.
7.Sprinkle with salt and serve hot with Mojo.
Mojo (Traditional Garlic Sauce)
½ cup Extra Virgin Olive Oil
2 heaping Tablespoons Crushed Garlic (6 large cloves)
2 Tablespoons Lime or Lemon Juice
½ tsp salt.
1 Scotch bonnet hot pepper
¼ cup more oil.
Blend all the ingredients in a blender until a smooth liquid. and serve. The traditional Mojo has no hot pepper but since I like hot pepper, I added a whole one and some more oil and blended it until it had the texture of mayonnaise. If I were serving this to guests, I would definitely leave out the hot pepper and serve it in the traditional manner.