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.
TOSTONES WITH GARLIC SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 2 garlic cloves in a food processor with 1/4 cup olive oil. Add 1 chopped scallion, 2 teaspoons white vinegar and 1/4 teaspoon each cumin seeds and red pepper flakes; pulse until combined. In batches, cook one 16-ounce package thawed frozen tostones (fried plantains) in vegetable oil until golden and crisp, 2 to 4 minutes per side. Blot with paper towels and season with salt. Serve with the garlic sauce.
TOTALLY TOSTONES
Provided by George Duran
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put 3 cloves garlic into a mortar and add 1 teaspoon salt. Mash with the pestle until it forms a smooth paste; set aside.
- Bring a large pot of water to a boil. Cut both ends off the plantains and run a knife just through the skin down the sides. Drop them into the boiling water for 10 to 15 seconds. Take them out and plunge them into ice water. Peel the plantains and cut them into 1/2-inch thick slices.
- Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in batches, on both flat sides until browned, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Press the tostones in a tostones press or on a cutting board with the bottom of a small heavy pot until they are about 1/4-inch thick. Toss them in a bowl with the garlic paste. Re-fry the tostones in the hot oil until golden brown.
- Serve as is with a sprinkling of salt or with a dab of one of the suggested toppings.
TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE
I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.
Provided by LatinaCook
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g
TOSTONES
I grew up eating many dishes from Pureto Rico but tostones have always been a favorite dish for me. I still make the fried snacks when I miss my family. -Leah Martin, Gilbertsville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.
Nutrition Facts : Calories 63 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
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 WITH GARLIC MAYO
Dip crispy fried plantain tostones into a good and garlicky mayo aioli. These Tostones with Garlic Mayo serve six in just 25 minutes, great for weeknights.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook plantains in hot oil in medium skillet on medium heat 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
- Return plantains, 3 or 4 at a time, to skillet; cook 1 min. on each side or until golden brown on both sides. Remove from skillet; place on paper towel-covered plate to drain. Cover to keep warm. Repeat with remaining plantains. Sprinkle evenly with 2 tsp. cheese.
- Mix mayo, garlic, milk and remaining cheese until blended. Serve with plantains.
Nutrition Facts : Calories 230, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)
Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.
Provided by Myra Roldan
Categories European
Time 25m
Yield 16 tostones, 8 serving(s)
Number Of Ingredients 5
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.
SAUCE FOR TOSTONES
This is sauce for tostones, sometimes called mojo. its very good and mostly the measurements are by taste. i didnt learn with exact measures, so it just depends on what you like. there are many ways to make this. this is just one way i learned. here is just how i make it. *measurements not exact*
Provided by xoxnic0lexox
Categories Puerto Rican
Time 15m
Yield 2 Cups
Number Of Ingredients 5
Steps:
- mash up the Garlic really well. i use a pilon or mortar & pestle.
- heat up Olive Oil in a sauce pan and let garlic simmer for a few minutes. Do not let it burn!
- put in the Tomato Sauce and mix in the Tomato Paste to desired thickness. this sauce should not taste alot like tomato, the garlic should take over the taste of it.
- mix in the Lemon Juice.
- Let it cool a bit and eat with tostones as a dip.
- *Variation: For a stronger taste you can let the sauce sit for a few days and then run it through a strainer to get rid of the pieces of garlic,.
SHRIMP TOSTONES
This is an appetizer recipe from Cafe Verde in Pasadena, California. It consists of a cream sauce, fried plantains with a shrimp filling, and is finished with a balsamic reduction. The recipe makes more cream sauce than is needed. It can be kept in the refrigerator for a few days. I wrote the recipe as written up in the LA Times, but when I made it, I think the serving size is way too much. I could only eat 1 plantain as an appetizer. Perhaps if making as a tapas 2 would suffice, but 3 is too much for one person. I would just serve these all on a platter, and let guests take however much they want.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce: Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
- Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
- Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
- Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
- Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
- To make the shrimp filling, melt butter in a large skillet, over high heat.
- Add garlic and cook until aromatic, 1 to 2 minutes.
- Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
- To reduce the balsamic vinegar: cook the vinegar, in a small saucepan, over medium low heat (gentle simmer) until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
- Peel the plantains and cut into thirds.
- Use a melon baller to scoop out plantains to form a "canoe.".
- Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
- To assemble: Divide 1 cup of the sauce on each of 4 serving plates.
- Place 3 plantains on each plate and spread with shrimp filling.
- Drizzle with the balsamic reduction and serve.
Nutrition Facts : Calories 653.4, Fat 32.4, SaturatedFat 19.7, Cholesterol 233.1, Sodium 727.8, Carbohydrate 72.8, Fiber 6.5, Sugar 31.2, Protein 19.9
More about "tostones with garlic sauce food"
TOSTONES WITH A GARLIC DIPPING SAUCE - ALICA'S PEPPERPOT
From alicaspepperpot.com
Estimated Reading Time 2 mins
- Smash each piece until flattened. Fry for a second time until golden brown. Sprinkle salt, black pepper, and garlic powder if you are using it, and set aside to cool.
GARLIC TOSTONES (FRIED GARLIC PLANTAINS) - MEXICAN …
From mexicanappetizersandmore.com
Estimated Reading Time 6 mins
- Add the 3 cups of water, salt and finely minced garlic to a bowl.Add slices and let soak for 15 minutes or overnight.
- Heat about 1/2 inch of vegetable oil to a skillet.When oil is hot, add plantain slices and cook on each side for a few minutes until golden brown.
- Reheat oil and fry plantains until golden brown on each side. (Should only have to flip over once)Drain on paper towels. Sprinkle with salt and serve with one of the sauces or all three.
TOSTONES - WIKIPEDIA
From en.wikipedia.org
TOSTONES WITH GREEN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
10 BEST GARLIC SAUCE TOSTONES RECIPES | YUMMLY
From yummly.com
OVEN FRIED TOSTONES WITH GARLIC MOJITO SAUCE [VEGAN]
From onegreenplanet.org
HOW TO MAKE TOSTONES (FRIED GREEN PLAINTAINS) WITH …
From today.com
TOSTONES WITH GARLIC MOJO - THE PETIT GOURMET
From thepetitgourmet.com
TOSTONES WITH EASY CILANTRO SAUCE - FURTHER FOOD
From furtherfood.com
TOSTONES RECIPE (FRIED GREEN PLANTAINS) - SOPHISTICATED …
From sophisticatedgourmet.com
CRISPY BAKED TOSTONES RECIPE - COOKIE AND KATE
From cookieandkate.com
TOSTONES (FRIED GREEN PLANTAINS) WITH CILANTRO GARLIC …
From kiyafries.com
TOSTONES WITH MOJO SAUCE-FRIED PLANTAINS & CILANTRO …
From momssmallvictories.com
CRISPY TOSTONES WITH GARLIC SAUCE - COOKED BY JULIE
From cookedbyjulie.com
5/5 (2)Total Time 25 minsCategory Appetizer, Side DishCalories 68 per serving
- Slice the stems off the plantains and discard. Using a knife, cut a line from the top to the bottom of the plantain on both sides. Peel the skin off and discard it. Slice the plantain into 1 inch thick slices.
- Heat some oil in a skillet. You don't want the oil to be too hot. The oil shouldn't bubble when you place the plantains in it. Fry the plantains for 4-5 minutes on each side and then remove them from the oil.
- In a large bowl mix the water, 1 tbsp salt, and 2 minced garlic cloves. Dip each plantain into the salted garlic water and then dry with a paper towel. Make sure you dry the plantains well before frying again.
TOSTONES WITH GARLIC MOJO DIPPING SAUCE – FOOD NETWORK KITCHEN
TOSTONES WITH CREAMY GARLIC SAUCE - SAVORY SPICE
From savoryspiceshop.com
TOSTONES [GREEN FRIED PLANTAINS] WITH CRUSHED GARLIC OIL
From youtube.com
PUERTO RICAN GARLIC SAUCE FOR TOSTONES – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
PUERTO RICAN TOSTONES – FRIED PLANTAIN & MAYOKETCHUP
From kitchengidget.com
TOSTONES WITH CILANTRO GARLIC SAUCE - HONEYED SUNDAYS
From honeyedsundays.com
HOW TO MAKE TOSTONES (ONLY 3 INGREDIENTS!) - OLIVIA'S CUISINE
From oliviascuisine.com
TOSTONES WITH PINK SAUCE — COOKING IN THE KEYS
From cookinginthekeys.com
CRISPY TOSTONES - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
TOSTONES WITH GARLIC MOJO DIPPING SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC TOSTONES: PUERTO RICAN FRIED PLANTAINS WITH RICE AND BEANS
From pinchofyum.com
TOSTONES WITH GARLIC-MAYO SAUCE - MANILA SPOON
From manilaspoon.com
TOSTONES WITH GARLIC–CILANTRO AIOLI DIP - FOOD NETWORK
From foodnetwork.ca
TOSTONES RECIPE - HOW TO MAKE TOSTONES - DELISH
From delish.com
CRISPY SALTED TOSTONES RECIPE - PINCH OF YUM
From pinchofyum.com
TOSTONES WITH MOJO SAUCE RECIPE | LATIN AMERICAN RECIPES | PBS …
From pbs.org
TOSTONES WITH CARNITAS PERFECT FINGER FOOD - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
CUBAN TOSTONES WITH MOJO SAUCE RECIPE | COOKSHIDEOUT
From cookshideout.com
TOSTONES AND MOJO SAUCE - TASTETORONTO
From tastetoronto.com
TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE
From thespruceeats.com
TOSTONES WITH CILANTRO GARLIC SAUCE - PEACEFUL DUMPLING
From peacefuldumpling.com
TíO GUILLE’S SECRET TOSTONES SAUCE – FAMILIA KITCHEN
From familiakitchen.com
TOSTONES GARLIC DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love