How to make tostones con mojo (fried plantains with a savory garlic sauce)

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and potatoes are more budget-friendly.

Welcome the audience and introduce the recipe for tostones con mojo.

Select 2 green plantains, explaining that they should be very green with only a small amount of yellow.

Demonstrate how to peel the plantains, cutting off the ends and following the grooves with a knife to avoid slipping.

Cut the peeled plantains at an angle to create pieces for frying, aiming for about 4 pieces per plantain.

Heat vegetable oil in a pan on medium heat for frying the plantains, advising against high heat to prevent splattering.

Season the plantain pieces with sea salt and optionally adobo seasoning before frying them.

Fry the plantain pieces in the heated oil until they are golden brown, then remove them and flatten them using a tostonera or two plates.

Refry the flattened plantains in the oil until they are crispy and golden brown, then remove them from the oil and drain on paper towels.

Prepare the mojo sauce by combining 1 cup of extra virgin olive oil, 1 tablespoon of white distilled vinegar, 1.5 tablespoons of lemon juice, 2 heaping tablespoons of minced garlic, and about 1 teaspoon of salt in a bowl.

Serve the crispy tostones with the mojo sauce either brushed on top or as a dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary