DOMINICAN TOSTONES (FRIED PLANTAINS)
Steps:
- Peel the plantains and cut into 1-inch thick slices.
- In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
- Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
- Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.
Nutrition Facts : Calories 203 kcal, Carbohydrate 29 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
- Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
- Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g
AVOCADO PLANTAIN CUPS
A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 24 avocado plantain cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
- Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
- Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
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.
[RECIPE + VIDEO] TOSTONES RELLENOS (AVOCADO AND SHRIMP PLANTAIN CUPS)
Steps:
- Heat the olive oil over very low heat in a large skillet. Add the garlic and cook for 3 to 4 minutes. Do not let the garlic burn.Add the shrimp and cook until they are pink all over. Season with salt and pepper to taste.Remove from heat and set aside.
- Heat the frying oil over medium heat (175 ºC [350 ºF]) in a small bowl or saucepan.Fry each plantain slice until light golden brown (about 5 minutes). Press the slices with a lemon squeezer to form small cups.Once all the cups are formed, fry them again over medium-high heat until they turn golden brown.
- Peel the avocado and crush using a fork until it doesn't have any lumps. Season with salt and pepper to taste. Mix in the lime juice.
- Spoon about tablespoons of avocado mix into the cups.Top each with a shrimp and garnish with cilantro leaves.Serve immediately.
Nutrition Facts : Calories 565 kcal, Carbohydrate 42 g, Protein 2 g, Fat 14 g, SaturatedFat 6 g, Sodium 395 mg, Fiber 5 g, Sugar 18 g, UnsaturatedFat 38 g, ServingSize 1 serving
TOSTONES (GREEN PLANTAIN CHIPS)
Provided by Aarón Sánchez
Number Of Ingredients 4
Steps:
- Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
- Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.
CHIKTAY ARANSO STUFFED PLANTAIN CUPS
This party appetizer is Haiti in one bite. Smoked herring (aranso) and green plantains are staples in our cuisine. They're versatile ingredients and found in many other popular Haitian dishes such as Haitian spaghetti, fritters and of course fried plantains, a favorite side dish. Can't find smoked herring? No problem; ''chiktay'' means to shred, and you can shred any cooked fish or meat to use in this recipe (just skip the desalting) and still enjoy the bold Haitian flavors.
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones.
- Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.
- Add the shredded herring. Puncture the whole Scotch bonnet chile with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and the thyme sprig.
- Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).
- Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!
PUERTO RICAN TOSTONES (FRIED PLANTAINS)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g
TOSTONES
A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.
Provided by Kiera Wright-Ruiz
Categories finger foods, appetizer, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 3
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.
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