TOSTONES WITH GARLIC MOJO
2 cups frying oil 2 green plantains Salt, to taste Garlic mojo 2 tablespoons flat leave parsley, finely chopped 2 garlic cloves, crushed Salt and pepper to taste 3 tablespoons olive oil
Provided by Gaila - The Petit Gourmet
Time 20m
Number Of Ingredients 8
Steps:
- In a medium sized frying pan, heat the oil for frying. (You should have about 3 to 4 inches of oil)
- Then cut the plantain in an inch-thick pieces, you will know your oil is hot when putting the first piece it will begin to bubble around it, if you want to be more thorough, have a thermometer at 320 F - 325 F.
- Fry the slices for about 3 to 4 minutes, until they are lightly colored and cooked. Take them out of the oil and put them over paper towels to drain al excess oil and let them cool down.
- Then tostones are smashed with a tostonera, a gadget to help flattened the tostones, if you have a tortilla press that will do if no the bottom of a wine bottle will do. Individually smashed down to about half their original height.
- Heat again the oil for frying and then place carefully the smashed plantain slices to the oil and cook them about 3 minutes until the edges become golden brown. Remove them from the oil, drain again on paper towels, sprinkle with salt and serve while hot with the garlic mojo.
CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)
Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
- Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 7.1 g, Cholesterol 124.9 mg, Fat 53.1 g, Fiber 1.3 g, Protein 39.3 g, SaturatedFat 18.4 g, Sodium 281.7 mg, Sugar 0.3 g
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 CON MAYONESA AL AJO
¿Te tocó poner tu casa para ver el partido? ¡No hay problema! Ofrece estos tostones con mayonesa al ajo y todo mundo estará encantado.
Provided by My Food and Family
Categories Recetas de cena
Time 25m
Yield 6 porciones
Number Of Ingredients 6
Steps:
- Cocina los plátanos en aceite caliente en una sartén mediana a fuego medio durante 3 min. o hasta que estén blandos y ligeramente dorados por ambos lados; voltéalos después de 1-1/2 min. de cocción. Usa una cuchara ranurada para transferir los plátanos a la superficie de trabajo; aplástalos hasta que tengan un grosor de 1/4 pulg. (Ver consejo.)
- Vuelve a poner los plátanos, 3 a 4 por vez, en la sartén. Cocínalos 1 min. por lado o hasta que estén dorados por ambos lados. Sácalos de la sartén; escúrrelos en un plato cubierto con papel toalla. Tápalos para mantenerlos calientes. Repite lo mismo con el resto de los plátanos. Espolvoréalos con 2 cdtas. de parmesano.
- Mezcla bien la mayonesa, el ajo, la leche y el parmesano restante. Sirve esto con los plátanos.
Nutrition Facts : Calories 230, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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.
TOSTONES CON MOJO
Tostones are a Cuban specialty made with plantains fried once, then flattened with the back of a skillet, and fried again until golden brown. Served them with mojo, a spicy dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.
- Fill a medium saucepan with 4 to 5 inches peanut oil; heat until a deep-frying thermometer registers 375 degrees. Carefully add 6 or 7 plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
- Place a plantain round between 2 pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.
- Return plantains to oil; refry until golden brown, 2 to 3 minutes. Transfer to paper towels. Sprinkle with salt; serve with mojo.
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