Hola mis amores! Ever since I was a little girl, my family always had tostones on the dinner table. There were some variables, like my Dad’s would be saltier and my Mom’s would be crunchier. After I moved to New York, I had no one to make these for me so I was left without tostones for years ! Imaginate una vida sin tostones, it was crazy!
Recently, I had a craving for them so I scoured the internet and made phone calls back home to find the perfect recipe. Mi gente, what I bring you today is the BEST way to make flavorful tostones that are both chewy and crunchy. And while these bad boys are delicious by themselves I’m also going to be sharing 2 easy salsas that you can make to accompany them. So preparate, because your family and friends are going to ask you for more once they’ve had the first batch!
What you’ll need/Lo que necesitas
- 2 Green Plantains
- Corn Oil or Grapeseed Oil to fry the plantains
Garlic & Oil Sauce
- 2 cloves of garlic
- Olive Oil
- Peel the skin off of the plantain.
- Cut it in half, then cut those halves in half. For smaller, bite sized tostones you can cut the halves in half once more.
- Soak the plantains in salty water for 20 minutes. Your water should taste like the sea. This is not only going to give them flavor, but also make tostones come out juicier.
- Start heating up the oil. Pour enough oil in a deep pot to cover the plantains. I don’t like to use a skillet because the oil IS going to pop at you and that WILL hurt. I learned from experience…
- Once the plantains are done soaking, dry them up with a paper towel and place them in the hot oil. Once they start turning golden, take them out to flatten with a pilon (or if you don’t have one, then use anything with a flat surface like the bottom of a cup or a plate.)
- Return the flattened plantains to the hot oil and fry till they turn a golden brown. Don’t leave them in for too long or they’ll end up being super dry and crunchy.
- Place them on top of a paper napkin to absorb all the excess oil. And VOILA! Your tostones are ready 🙂
The accompanying sauces are very easy to make.
- Mix equal parts Mayo and Ketchup
- Add a squirt of lemon juice.
- Mix it up and dip your tostones for a sweet and tangy kick.
Garlic & Oil Sauce:
- Dice up the cloves into chiquitito pieces.
- Place it in 4 tablespoons of olive oil.
- Add a squirt of lemon juice and a pinch of salt.
- VOILA ONCE MORE! You have a sophisticated sauce to pour on top of your tostones that will impress your guests and their tastebuds.
I hope you’ll enjoy these as much as my boyfriend and I have. I made tostones 3 nights in a row because he was addicted and couldn’t get enough! That’s what you get when you introduce some Puerto Rican spice to an Ecuadorian 😉
Hasta luego mi gente!