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Tostones with Mojo Criollo
Traditional dish · Cuban
Crispy double-fried green plantains served with a vibrant and zesty Mojo Criollo sauce, a traditional garlic-citrus dressing.
Ingredients
- Green plantains4 large
- Vegetable oil for frying4 cups
- Saltto taste
- Garlic cloves6-8
- Olive oil1/2 cup
- Lime juice1/4 cup
- Orange juice2 tablespoons
- Cumin1 teaspoon
- Fresh cilantro2 tablespoons, chopped (for garnish)
Steps
- 1
Prepare the Mojo Criollo: Mince garlic. In a bowl, whisk together minced garlic, olive oil, lime juice, orange juice, cumin, and salt. Set aside.
- 2
Peel the green plantains and cut them into 1.5-inch thick rounds.
- 3
Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
- 4
Fry the plantain pieces for about 3-4 minutes per side, until lightly golden. Remove and drain briefly.
- 5
Flatten each plantain piece to about 1/2 inch thickness using a tostonera or the bottom of a glass.
- 6
Increase oil temperature to 375°F (190°C).
- 7
Carefully return the flattened plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy.
- 8
Remove from oil, drain on paper towels, and immediately sprinkle with salt.
- 9
Serve the hot tostones immediately with the Mojo Criollo sauce for dipping, garnished with chopped cilantro.
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