Oven Baked Tostones Food

BAKED TOSTONES RECIPE

Steps:

• Preheat oven to 350° F.
• Remove peel from plantain and cut the plantain into 3/4 inch pieces.
• Place pieces onto baking sheet lightly sprayed with cooking spray.
• Combine avocado oil and adobo seasoning. Lightly brush each piece of plantain on the top and the sides as well.
• Place in the oven and cook for 10 minutes.
• After 10 minutes, remove the plantains from the oven and using a glass mash the plantains until they are flat and about ¼ thick. Flip the plantain over so the uncooked side is on the bottom.
• Brush the new side up with the remaining avocado oil and adobo mixture. Place the plantains back in the oven and cook for an additional 10 minutes.
• When plantains are ready, remove from oven and allow to cool slightly until you can handle.
• While the plantains are cooking, mash the avocado then add the juice of one lime and a bit of salt and pepper to taste.
• Then combine tomatoes, red onion, cilantro, and juice of one lime.
• Top each tostone with a spoon of mashed avocado and garnish with tomato mixture on top.
• Serve immediately for best flavor and texture.

TOSTONES

Steps:

• Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
• In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
• While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
• Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
• Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.