These are making tostones with a blended citrusy moho verde! as a Ghanaian I had never prepared unripe plantain in this way but I visited Nicaragua a few years ago and became obsessed with tostones. Tostones are twice fried plantains popular in Latin America and the Caribbean. Tostones can also be referred to as tachinos, Frito verde, Bannann Peze or Patacones depending on where you are from.
I like mine thinner and crispier but if you have a little lighter touch you can have tostones that are thicker and soft on the inside. Try these today because they are so delicious and fun to make.
Tostones and Mojo Verde
Ingredients
Tostones
- 3 green plantains
- 1 –2 cups vegetable oil for frying
- Sea salt to taste
Mojo Sauce
- 1 orange juiced
- 2 limes juiced
- 1 jalapeño stem removed
- 1 garlic clove
- small bunch cilantro springs
- 1/3 cup olive oil
- 2 teaspoons sugar or to taste
- 1 teaspoon salt or to taste
Instructions
Mojo
- Blend all the ingredients together until smooth with specs of herbs. Blend orange juice, lime juice, jalapeño, garlic, olive oil, cilantro, sugar and salt. Cover and let sit until ready to serve with tostones.
Tostones
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
- Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy-bottomed pan.
- Fry the plantains in batches turning to both side of the small plantain pieces are golden light brown. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with a glass cup, or a small wooden cutting board. This should give you a flat shape with uneven edges. If you have a tortilla press you can use this to smash your to stones as weak. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
- Serve with Mojo sauce and enjoy.
