Best Tostones Con Mojo Recipes

Tostones con Mojo (Fried Plantains w/ dipping sauce) image

Provided by Myra Roldan

Categories European

Time 25m

Yield 16 tostones, 8 serving(s)

Number Of Ingredients 5

2 large green plantains
1/2 cup vegetable oil or 1/2 cup olive oil
1 tablespoon adobo seasoning or 1 tablespoon salt
1/2 cup ketchup
1/2 cup mayonnaise

Steps:

In a skillet heat 1/2 cup of oil.
Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
Cut the plaintain in diagonal wheels about 1/2 inch thick.
Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
Remove plaintains from oil.
Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
Refry plantains until golden and crispy.
For the"Mojo" combine ketchup and mayonnaise together in a small dish.
Serve plantains hot.
Makes a great side dish.

Tostones con Mojo image

Provided by Martha Stewart

Number Of Ingredients 8

1 small hot chile pepper, stem and seeds removed, minced
3 tablespoons finely chopped red bell pepper
1 tablespoons finely chopped onion
3 tablespoons lime juice, (2 limes)
3/4 cup olive oil
Peanut oil, for frying
3 deep-green plantains, peeled and cut into 1/2-inch-thick rounds
Coarse salt, for sprinkling

Steps:

In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.
Fill a medium saucepan with 4 to 5 inches peanut oil; heat until a deep-frying thermometer registers 375 degrees. Carefully add 6 or 7 plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
Place a plantain round between 2 pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.
Return plantains to oil; refry until golden brown, 2 to 3 minutes. Transfer to paper towels. Sprinkle with salt; serve with mojo.