Best Tostones With Garlic Mojo Dipping Sauce Recipes

CUBAN TOSTONES WITH GARLIC MOJO SAUCE

Steps:

• Heat oil for deep frying.
• Peel the plantains and slice them at an angle into 1~1½" thick pieces.
• Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
• When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
• Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
• Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
• In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
• Remove from the heat and stir in the salt and ground cumin.
• Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)

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.