As a kid who grew up most of her life in South Florida, I grew up eating plantains in all different kinds of iterations: in desserts, very ripe next to rice (maduros), super crispy, straight out of a chip bag, and this way, as tostones. I actually didnt learn how to make tostones until I went off to college and had a Dominican roommate. Id watch her slice up the greenest of plantains, fry them up, then smash them and re-fry them. They were my favorite snack.
I love making them and today I paired them with a mojo sauce. Mojo is typically made with sour oranges, which are pretty difficult to find, especially in the states, but the solution is simple: combine regular orange juice (like a naval) with lime juiceboom, sourness! The results are sublime. The sauce is garlic-y and very citrus-y. Its perfect when paired with super crispy, delicious tostones. If you have leftovers, be sure to put it on everything from rice to chicken.
Tostones with Mojo Sauce
Tostones are twice fried plantains common in Latin American cuisine. It is paired with mojo sauce, which is traditionally made with sour oranges. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
- For the Mojo sauce:
- 5 garlic cloves, peeled and minced
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/3 cup orange juice (from about 2 oranges)
- 1/4 cup lime juice (from about 3 limes)
- 1/2 cup olive oil
- For the Tostones:
- 3 green plantains, peeled and cut into 1-inch thick rounds
- 1/4 to 1/2 cup vegetable oil
- Salt
Ingredients
- To make the mojo: In a mortar and pestle or food processor, add the garlic cloves and salt. Grind up the garlic cloves until it resembles a paste. To a small saucepan, set over medium heat, add the garlic clove mixture, pepper, oregano, orange juice and lime juice. Cover the pan and allow to come to a simmer. Meanwhile, heat up the olive oil in a separate pan. When the oil is hot, carefully lift the lid and pour the oil in. Please be careful because the oil will bubble up when added to the citrus mixture. I utilize the lid to shield myself. Cover the pan and allow to cook for 3 to 5 minutes, until the popping sounds subsides. Turn off the heat and leave covered until ready to serve.
- To make the tostones: place a few tablespoons of oil in a cast iron skillet (I usually like it come up the sides about 1/2-inch), set over medium heat. When the oil is hot, add the plantains and cook on each side for about 1 to 2 minutes, until lightly browned and then transfer to a bed of paper towels. Repeat with the remaining rounds of plantains. Using the bottom of a cup or mug, smash the plantains until they’re somewhat flat (a little volume is ok!). Repeat until you’ve worked your way through all of the cooked plantains. Add more oil to the pan, if needed and when the oil is hot, add the smashed plantains back to the oil and cook once more, about 1 to 2 minutes per side, until crispy. Right when they come out of the hot oil, sprinkle them liberally with salt. Repeat with the remaining plantains. Serve with mojo sauce for dipping.
Directions
Yield: 4-6 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.