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Plate with fried plantains and a bowl with garlic sauce.

Cuban Tostones with Garlic Sauce

Cuban tostones are crispy, crunchy and absolutely addictive. Serve with garlic mojo sauce and enjoy as a snack or as an 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

Ingredients

For Tostones:

  • 2 Green Plantains
  • As needed Oil, for deep frying
  • To taste Salt

For Mojo Sauce:

  • ½ cup Olive Oil
  • 6 ~ 8 Garlic cloves, finely minced
  • 1 Small Yellow Onion, finely sliced
  • 1 teaspoon Salt
  • ½ teaspoon Ground Cumin
  • 2~3 tablespoons Freshly squeezed Lime juice
  • To taste Freshly ground black pepper

Instructions

Make Cuban Tostones:

  • Prep the plantains. Cut the ends off of the plantains. Using a sharp knife, make 3~4 shallow slits down the length of the plantain. Slide a spoon or butter knife between the peel and flesh and gently lift it. The skin should come off easily.
    Slice the peeled plantains at an angle into 1~1½” thick pieces.
    2 Green Plantains
  • Heat oil for deep frying in a heavy bottom pan on medium-high heat.
    As needed Oil, for deep frying
  • Gently slide the plantain slices 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 use 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.
    To taste Salt

Make Mojo Sauce:

  • In a medium 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.
    ½ cup Olive Oil, 6 ~ 8 Garlic cloves, finely minced, 1 Small Yellow Onion, finely sliced
  • Remove from the heat and stir in the salt, pepper and ground cumin. Set aside for 2 minutes to cool slightly. Gently stir in the lime juice. Serve with tostones.
    1 teaspoon Salt, ½ teaspoon Ground Cumin, 2~3 tablespoons Freshly squeezed Lime juice, To taste Freshly ground black pepper

Video

Notes

  • Make sure to use firm green plantains for the best crispy and crunchy tostones.
  • Season the fried plantains while still hot, to ensure they are well seasoned.
  • You can 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.
  • Tostones are best to serve hot.
  • You can serve garlic mojo sauce as an accompaniment to tostones or even to cooked yuca.
  • Once cooled, garlic sauce can be pureed with an immersion blender to make a smoother sauce.
  • Store leftover garlic sauce in an airtight container for up to 2 weeks.
  • Mojo sauce is great to serve as salad dressing or even over rice bowls.

Nutrition

Calories: 484kcal | Carbohydrates: 37g | Protein: 2g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Sodium: 586mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 23mg | Calcium: 18mg | Iron: 1mg
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