Tostones with Mojo Sauce

Ingredients

For the Mojo sauce:

• 5 garlic cloves, peeled and minced
• 1 ½ teaspoons salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• ⅓ cup orange juice (from about 2 oranges)
• ¼ cup lime juice (from about 3 limes)
• ½ cup olive oil

For the Tostones:

• 3 green plantains, peeled and cut into 1-inch thick rounds
• ¼ to ½ cup vegetable oil
• Salt

Instructions

1. 1
   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.
2. 2
   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.