Tostones with an Avocado Dipping Sauce
I know what you are thinking, what in the world is a tostones? Aren’t those the things in the back of your throat that gives you bad breath? If you thought yes to the above, you can join my husband in the quest to know more about what a tostones actually is.
Tostones are historically a dish from Latin America and the Caribbean. The name comes from the word “tostado” which means toasted. These are incredibly easy to make, and are an instant crowd pleaser. Though easy, there are a few tips I can guide you through to perfect these golden brown, crispity, crunchety, delights. One, make sure cut them about one inch thick on the diagonal. Under cut them, and they burn, over cut them and they become dry. Two, make sure you flash cook them first, they have to be partially cooked in order to get their traditional smashed look.
If you are reading this recipe, chances are you have wandered around the rest of the blog, so are you really going to be shocked when you find out that I think the best pairing with these is a tangy avocado and cilantro dipping sauce? I didn’t think so. I hope you think this awesome app is as delicious as I do.
Tostones
Ingredients:
3 green plantains
2 cups water
2 tbsp minced garlic
2 tsp salt
2 tsp onion powder
avocado (or refined coconut ) oil for frying
Instruction:
Heat skillet (I prefer a cast iron skillet for these) over medium-high heat with about 2 inches of avocado oil. Do not add until sizzling.
peel and cut plantains about one inch thick on the diagonal.
Place plantains into the skillet in batches, cook 2-3 minutes each side until golden.
Line a portion of the counter in a piece of parchment paper, and place batches of plantains onto the parchment paper.
When all plantains are cooked and resting on the parchment paper, place another piece of parchment paper on top and using either a wooden spoon or meat tenderizer, smoosh the plantains. I am sure there is a more professional word to describe what you do, but I am a part time blogger, and smoosh is what you are getting.
In a small bowl, combine water, salt, minced garlic and onion powder. Dip the smooshed plantains into the bowl and drop back into the skillet. I used a splatter pan because the oil will spatter, and your arm hair will not thank you for it.
Fry plantains for about 3 minutes until golden and crispy. Transfer to the parchment lined counter and lightly sprinkle with salt.
Avocado Dipping Sauce
Ingredients:
2 avocados
1/2 bunch of cilantro
1 1/2 limes, juiced
1 tbsp salt
1/8 jalapeno, ribbed, seeded, and diced
1/8 cup water
Instructions
Peel and pit avocados. Place in blender.
Roughly chop cilantro, stems and leaves. Add to blender.
Juice limes directly into blender. Add salt and water to blender as well.
Blend until well incorporated, on medium speed.
Once blended, pour into serving dish and enjoy with tostones!
