Cuban Tostones with Garlic Mojo

Name: Cuban Tostones with Garlic Mojo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 green (unripe) plantains, peeled; 2 cups vegetable oil (for frying); 1 tsp salt; 8 cloves garlic cloves, minced; 1/4 cup fresh lime juice; 1/4 cup extra virgin olive oil; 1/2 tsp dried oregano; 1/4 tsp freshly ground black pepper; 2 tbsp fresh cilantro, chopped

Crispy, twice-fried green plantain discs served with a tangy garlic mojo sauce. This classic Cuban appetizer is perfect for dipping and sharing.

35 minEasyServes 4210 cal/serving

CubanAppetizerStovetopVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreePork-FreeAlcohol-Free

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Ingredients

2 green (unripe) plantains, peeled
2 cups vegetable oil (for frying)
1 tsp salt
8 cloves garlic cloves, minced
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

First, prepare the garlic mojo sauce. In a small bowl, combine 8 cloves minced garlic cloves, 1/4 cup fresh lime juice, 1/4 cup extra virgin olive oil, 1/2 tsp dried oregano, 1/4 teaspoon salt, and 1/4 tsp freshly ground black pepper. Set aside to let the flavors meld while preparing the tostones.
2

Cut the peeled 2 peeled green (unripe) plantains into 1-inch thick diagonal slices.
3

In a large, heavy skillet, heat 2 cups vegetable oil (for frying) to 350°F (175°C) over medium heat. The oil should be about 1/2 inch deep.
4

Working in batches, fry the plantain slices for about 3-4 minutes until they become golden yellow but not brown. They should be soft enough to smash.
5

Remove the plantains with a slotted spoon and drain on paper towels.
6

While still warm, place each plantain slice between two pieces of parchment paper or in a tostonera (plantain press) if you have one. Press down firmly with the palm of your hand or a flat-bottomed dish to flatten to about 1/4 inch thickness.
7

Return the flattened plantains to the hot oil and fry for an additional 2-3 minutes, or until crispy and golden brown on both sides.
8

Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with 1 tsp salt while still hot.
9

Stir the 2 tbsp chopped fresh cilantro into the garlic mojo sauce right before serving.
10

Serve the hot tostones with the garlic mojo sauce for dipping.

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Questions

How hot should the oil be for Cuban Tostones with Garlic Mojo?

For Cuban Tostones with Garlic Mojo, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Cuban Tostones with Garlic Mojo is done?

Go by the cues in the method rather than the clock. Step 4: cook until they become golden yellow but not brown. Step 7: cook until crispy and golden brown on both sides.

Is there a substitute for cilantro in Cuban Tostones with Garlic Mojo?

The entry for Cuban Tostones with Garlic Mojo calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How many calories are in Cuban Tostones with Garlic Mojo?

One serving (the recipe makes 4) is about 210 calories, with 2 g protein, 22 g carbohydrate and 8 g fat, plus 2 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Cuban Tostones with Garlic Mojo?

Refrigerate what is left of Cuban Tostones with Garlic Mojo within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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