Latin American 20 min

Tostones con Mojo

Name: Tostones con Mojo
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 green plantains; 2 cups vegetable oil for frying; Salt to taste; 6 cloves garlic, minced; ¼ cup fresh lime juice; ¼ cup fresh orange juice; 3 tablespoons olive oil; 1 teaspoon cumin; ½ teaspoon dried oregano; Salt to taste for mojo

vegangluten-freedairy-freequick

Ingredientsfor 2

290

Cal

Protein

42g

Carbs

14g

Fat

13 green plantains
22 cups vegetable oil for frying
3Salt to taste
46 cloves garlic, minced
5¼ cup fresh lime juice
6¼ cup fresh orange juice
73 tablespoons olive oil
81 teaspoon cumin
9½ teaspoon dried oregano
10Salt to taste for mojo

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Instructions

1
Peel the green plantains and cut into 1-inch thick rounds. Heat vegetable oil in a heavy skillet to 325°F. Fry the plantain slices in batches for 3–4 minutes per side until pale golden and cooked through but not crispy. Remove and drain.
2
While still warm, smash each plantain slice flat using the bottom of a heavy glass or a tostonera (press) to about ½-inch thickness. They should fan out into rough circles.
3
Increase oil temperature to 375°F. Return the smashed tostones to the hot oil and fry a second time for 2–3 minutes per side until deeply golden, crispy, and shatteringly crunchy. Drain on paper towels and season immediately with salt.
4
Make the mojo: heat olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant and just beginning to turn golden, 2 minutes. Remove from heat and whisk in citrus juices, cumin, and oregano. Season with salt. Serve tostones hot with the warm mojo sauce alongside for dipping.