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Cuban Tostones with Garlic Mojo Sauce

Cuban tostones are crispy, crunchy and absolutely addictive. Served with the garlic mojo sauce, they make a perfect snack or a great appetizer.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Appetizer, Snack
Cuisine: cuban
Servings: 4 Servings


For Tostones:

  • 2 Green Plantains
  • To taste Salt

For Mojo Sauce:

  • ½ cup Olive Oil
  • 6 ~ 8 Garlic cloves, finely minced
  • 1 Small Yellow Onion, thinly sliced
  • 1 tsp Salt
  • ½ tsp Ground Cumin
  • ¼ cup Freshly squeezed Lime juice
  • To taste Freshly ground black pepper


Make Cuban Tostones:

  • Heat oil for deep frying.
  • Peel the plantains and slice them at an angle into 1~1½” thick pieces.
  • Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
  • When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜” thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
  • Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
  • Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.

Make Mojo Sauce:

  • In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
  • Remove from the heat and stir in the salt and ground cumin.
  • Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.


  • Make sure the plantains used are firm.
  • To crush/ smush tostones for their second frying - use a soup can, coffee can or a tortilla press. The idea is to apply even pressure on the cooked plantain that it flattens out but not so much that it falls apart.
  • Once cooled, garlic sauce can be pureed with an immersion blender to make a smoother sauce for the tostones.


Calories: 200kcal
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