Baked Patacones O Tostones Food

PATACONES (TOSTONES)

Steps:

• Peel the plantains and cut each into 1 to 1½-inch (4 cm) sections.
• Plunge into a hot frying oil for about 5 minutes, until golden brown.
• Remove them with a slotted spoon and place on paper towels.
• Flatten each fried portion with a tostonera, wooden utensil used for crushing the segments into a flat circles. You can also flatten each portion of fried plantain between two boards lined with plastic wrap, to obtain ¼-inch (5 mm) thick flat pancakes.
• Deep fry the plantain flat sections, in small batches, for about 4 minutes until they turn light golden. Pick them up with a slotted spoon and place them on paper towels.
• Add a pinch of salt and serve hot.

BAKED PATACONES WITH MOJO SAUCE RECIPE

Steps:

• Prep oven + cut plantains: Preheat oven to 400 degrees F (200 degrees C). Slice plantains into 1 inch (2.5 cm) sections. Place in a bowl and toss with oil, salt, and pepper.
• Smash + bake plantains: Using a smooth-bottomed bowl or glass, smash each plantain (see photo above for example). Place smashed plantains on a lightly greased cookie sheet and bake 10 minutes, then flip and bake about 5 minutes more (don't burn!).
• Make plantains crispier: If you'd like the patacones to be a bit crispier, heat a small amount of oil in a frying pan and heat them until they start to harden, about 3 minutes each side. Serve immediately with mojo sauce.
• Chop sauce ingredients: Place chopped garlic, cilantro, chopped green onions, and 1-2 tablespoons of the olive oil in a food processor and pulse until chopped but not blended.
• Add oil + spices: Add the rest of the olive oil, salt, black pepper, red pepper, cumin, oregano, lime juice, and lime zest. Pulse until integrated, but not smooth (about 5-6 pulses).

PATACONES OR TOSTONES

Steps:

• Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
• Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
• Heat the oil over medium high heat in a frying pan - use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
• Remove the plantains and place on paper towels to drain the oil.
• Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
• Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
• Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
• Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
• Serve warm as a side dish or as an appetizer with dipping sauces.
• Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
• Bring the water to a boil and boil for about 25-35 minutes or until tender.
• Remove from the heat but the leave the plantains in the water.
• Cut the plantains in thick slices and gently flatten - as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
• Sprinkle the flattened plantain slices with salt and seasonings.
• Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
• Transfer to a paper towel to drain the oil.
• Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.

BAKED PATACONES O TOSTONES

Steps:

• Preheat the oven to 400°F.
• Spray a baking sheet with cooking spray and set aside
• Trim the end of each plantain and cut each plantain lengthwise on one side deep enough to cut through the skin but not the plantain.
• Place the plantains in a pot with enough water to cover them and cook for about 30 to 40 minutes minutes or until they are soft.
• Remove the pot from the heat and take one plantain at the time from the hot water (It's better to smash them when they are still warm). Peel the plantain and cut them into 4 thick slices while still hot.
• Flat each slice as much as possible without braking the piece using a tostonera or the bottom of a glass. Place them on the baking sheet, add cooking spay on top of each piece and sprinkle with salt. Bake for about 7 to 9 minutes or until golden brown and crispy. Turn the patacones and bake on the other side for about 7 minutes. Season with more salt and serve with your favorite topping.

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.