Twotonetostones Recipes

TOSTONES

Steps:

• Start by slicing the plantains. Cut off the ends of each plantain and discard them. Use the tip of a paring knife to slit the peel lengthwise, then cut the plantain in half. Using your thumb (or a spoon), lift the edges of the peel to help loosen it from the plantain. Remove and discard the peel.
• Once peeled, slice the plantains at an angle, into 1 to 1 ½-inch pieces.
• In a large skillet, heat the vegetable oil over medium heat. Working in batches if necessary, add the sliced plantains and fry for about 1 minute per side, or until they soften slightly and gain some color.
• Remove them from the pan and, using a tostonera press or a flat bottomed ramekin (or glass), gently press each slice until about 1/4 inch thick.
• Return the pieces to the hot pan, and fry until crispy, about 2 minutes per side.
• Transfer the tostones to a cooling rack (or a paper towel lined plate) and season generously with salt while they are still hot.
• Serve immediately!

TOSTONES RECIPE

Steps:

• Slice the ends off of the plantains. Make three vertical cuts along the length of the plantain, only making sure that you are cutting into the skin. Under cold running water, using your fingers or a butter knife (the tip of your knife works best) to remove the skins. With a sharp knife, cut each plantain into ¾-inch to 1-inch slices. Set aside.
• Mix the 3 cups of water and salt together (just until the salt is dissolved). Place the thick rounds in the salt water for ½ hour or no less than 10 minutes.
• In the meantime, prepare the Ajillo: Using a mortar and pestle, pound the salt and garlic together. Add in the cilantro and break it down until it's pasty. Once that's done, mix in the olive oil and adjust the salt to taste. Alternatively, you can use a food processor or finely chop the cilantro, grate the garlic, and mix everything together.
• To make the Mayo Ketchup Sauce: In a small bowl, combine ketchup, mayonaisse, and garlic, and set aside (this will be good for up to 3 days, covered, in the refrigerator).
• Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. This will prevent oil splatters.
• Heat the oil on medium heat (oil should be around 325ºF / 160ºC). In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Repeat with all the plantains, then remove from the oil and drain.
• Place one of the fried plantains between two pieces of parchment paper. Using the flat side of a meat mallet, the bottom of a mug, bottom of a glass, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is evenly flattened (roughly 1/4-inch / 2/3-cm thick. Repeat with the rest of the fried plantains.
• While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). After all of the plantains have been smashed, fry them once again until golden brown and crispy. Immediately salt them as they come out of the oil.
• Serve Tostones with Ajillo and or Mayo Ketchup Sauce.

TOTALLY TOSTONES

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.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)

Steps:

• In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
• Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
• Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

TOSTONES

Steps:

• Pour 5 inches oil in high-sided saucepan. Heat over medium flame to 365 degrees.
• Slice plantains into one-inch long pieces; fry, 3 or 4 at a time until golden and starting to soften, about 3 minutes. Lift with slotted spoon; drain on paper towel. Transfer to work surface, stand plantains on ends, and, using a small durable plate or bottom of a saucepan, press down on each until it flattens to a 1/4-inch-thick circle. Return plantains to oil; fry until crisp, 2 to 3 minutes. Lift out of oil, and drain on fresh paper towel; sprinkle with salt. Serve immediately, or keep warm in oven. Repeat with remaining plantains.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

TWO-TONE TOSTONES

Steps:

• Wash the sweet potatoes. Pierce the peel in 6-8 places, place both in microwave and nuke for 4-6 minutes, until partially cooked.
• While sweet potatoes are cooking, peel plantains and slice into medium rounds.
• Slice sweet potatoes into chunks. My preferred method it to quarter them and then chunk the quarters like a banana. Nice triangular pieces are good for presentation.
• Heat olive oil in a large skillet or nonstick frying pan.
• On medium to medium-high heat, fry sweet potato and plantain slices together, stirring and flipping to prevent sticking or burning.
• Grate sea salt over slices during frying process.
• Drain and shake onto serving plate. Best hot! Reheat well in oven or toaster oven after refrigeration, poorly in microwave.