Tostones are twice cooked plantains that make the ultimate blank canvas for any toppings. Go vegan with fresh veg and pesto, add feta cheese for a salty, tangy bite, top with tuna or salmon tartare or pulled beef or chicken.
Plantains come in two varieties, ripe (yellow/brown) or unripe (green). The unripe/green variety is great for tostones and chips. The ripe/yellow variety work great in sweeter preparations and mimic sweet potatoes in flavor and texture when roasted.
To get the best results use a great quality extra virgin olive oil, we love Colavita.
This recipe utilizes green/unripe plantains. Want to try cooking with yellow plantains? Try Grilled Plantains.
Watch us making tostones: (recipe follows)
Tostones (Twice-Cooked Plantains)
Servings
8 Servings
Ingredients
- 3 green plantains
- 1/2 cup extra virgin olive oil
- salt to taste
Cilantro Oil
- 1 cup packed fresh cilantro washed and dried
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Salsa
- 1 avocado
- 1 mango
- 1 cup hearts of palm
- 3 scallions
- 1 red pepper
- 1 jalapeno
- 1 lime
- cilantro oil
Instructions
Tostones:
- Cut off ends of plantains.
- Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.
- After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.
- Slice plantains into two inch chunks.
- Heat a frying pan on medium-high heat and add extra virgin olive oil into pan.
- Cook plantains for 2-3 mintues per side until golden brown.
- Using the back of metal or glass cup or pan, smash the plantains to 1/4 inch thickness. Place back in the frying pan and cook for 2 minutes per side, until golden brown.
- Season with salt and serve with cilantro oil and salsa.
Cilantro Oil:
- Blend ingredients together.
Salsa:
- Dice the avocado, mango and hearts of palm into 1/4 inch chunks.
- Dice the scallions, red pepper and jalapeno into fine dice.
- Combine fruits and vegetables and mix with fresh lime juice and cilantro oil.
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