Cuban Tostones with Garlic Mojo
Crispy, twice-fried green plantain discs served with a tangy garlic mojo sauce. This classic Cuban appetizer is perfect for dipping and sharing.
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
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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.
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2
Cut the peeled 2 peeled green (unripe) plantains into 1-inch thick diagonal slices.
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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.
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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.
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5
Remove the plantains with a slotted spoon and drain on paper towels.
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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.
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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.
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8
Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with 1 tsp salt while still hot.
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9
Stir the 2 tbsp chopped fresh cilantro into the garlic mojo sauce right before serving.
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10
Serve the hot tostones with the garlic mojo sauce for dipping.