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.

  • Servings: 12

Source: Martha Stewart Living, September 1998


  • 1 small hot chile pepper, stem and seeds removed, minced
  • 3 tablespoons finely chopped red bell pepper
  • 1 tablespoons finely chopped onion
  • 3 tablespoons lime juice, (2 limes)
  • 3/4 cup olive oil
  • Peanut oil, for frying
  • 3 deep-green plantains, peeled and cut into 1/2-inch-thick rounds
  • Coarse salt, for sprinkling


  1. In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.

  2. 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.

  3. Place a plantain round between 2 pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.

  4. 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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