Tostones con Mojo
Tostones are a Cuban specialty in which unripe plantain rounds are fried once, then flattened with the back of a skillet, and fried again until golden brown. It is traditionally served with mojo, a spicy dipping sauce.
- Servings: 12
Source: Martha Stewart Living, September 1998
- 1 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
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 six or seven plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
Place a plantain round between two 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.