Authentic Puerto Rican Tostones Food

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

TOSTONES (FRIED PLANTAIN CHIPS)

Steps:

• Peel the plantains and slice into 2 cm thick rounds.
• Place plantain rounds into hot oil and fry until golden. Remove to a paper towel lined plate.
• Take a fried plantain piece and place on a cutting board. Smash with the flat side of a large knife. Repeat for all plantain pieces.
• Place the chips back in the hot oil and fry for another minute until golden brown. Move to a bowl, sprinkle salt, and toss.

AUTHENTIC PUERTO RICAN TOSTONES RECIPE

Steps:

• Skin your plantains, do this by cutting the ends off, find one of the ribs and slice down it. You can use a spoon or your thumb to get under the skin and peel it all off. Slice your Plantains into about 1 inch sections on a slight angle. On a medium/high heat you want to fry the Plantains for about 5ish minutes. If they are not fully submerged then flip them half way through. You just want them fried to soften them up. Allow to cool a little so you don't burn yourself, you want to smash the Plantains down. There is a press for this but I don't have one. You can use the bottom of a plate, a spatula, or even your hand. Take them bake to your oil and on a medium.high heat. Fry until they are a nice golden brown on both sides. Lightly salt and allow to cool and they are ready to serve.

CRISPY PUERTO RICAN-STYLE TOSTONES

Steps:

• Start by peeling your plantains and cutting into 1 inch sections. Preheat your oil in a heavy bottomed skillet over medium heat.
• Once the oil is hot, gently add in your plantain chunks, making sure not to crown the pan too much. Your pan should have enough oil to almost cover the slices, so add more if needed. Fry the slices for 8-10 minutes, making sure to flip them until golden brown all around.
• Remove the slices and cool on a paper towel lined plate. Once the slices are cool, use a plate to smash the slices until they flatten just slightly. Make sure to not smash them too thin or they will break apart on the second fry.
• In a large bowl combine the water, lime juice, salt and adobo seasoning (optional). Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.
• Bring the oil back to high heat and add the smashed plantains back to the oil, frying for another 5 minutes or until crispy. Top with a sprinkle of salt and a squeeze of lime juice and enjoy!

PUERTO RICAN PLANTAIN TOSTONES

Steps:

• Peel plantains and slice into 1 inch thick sections.
• Place water, salt and garlic in a large baking pan.
• Soak the plantain slices in the garlic mixture for 20 minutes.
• Pour oil in a pan set at 365 degrees.
• Fry plantains until they are golden brown on all sides.
• Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
• Dip flattened plantains into garlic mixture and place on a paper towl.
• Place plantains into the oil once again and fry until crispy and golden brown.
• Sprinkle with salt to taste.
• Serve promptly after frying for best taste.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

TOSTONES DIP

Steps:

• Use large Bowl.
• Add All ingredients into bowl.
• Whip using a fork.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.