Cuban Tostones Recipe With Mojo Sauce

Are you a fan of Cuban cuisine? Want to learn to make authentic Cuban tostones recipe? Well, tostones is basically a savory plantain chip that is enjoyed as a snack or a side in many Caribbean cuisines. This recipe is very easy to make provided you have the right ingredients and a little bit of free time.

Cuban Tostones Recipe

Before we get started, here are a few things you will need.

Utensils:
  • chefs knife, paring knife, small vegetable knife
  • cutting board
  • large skillet
  • deep saucepan
  • frier spatula
  • rubber spatula
  • whisk
  • plate & bowl for serving
  • paper towels
Ingredients:
  • 3- 4 green plantains (must be firm, not yellow)
  • 1/2 cup vegetable or canola oil
  • 1/4 cup olive oil
  • 5-6 cloves of garlic
  • 3/4 cup juice of sour oranges (Naranja agria)
  • 1/2 teaspoon ground cumin powder
  • lots of salt & pepper
Directions:

Peel the plantains using a sharp knife across the length of the skin. Loosen the peel along the cut and remove the peel by hand. Cut the plantain into 2 inches wide slices.

Heat the vegetable or canola oil in a large skillet over medium-high. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft. Remove the plantains and drain on paper towels. Use a plantain press or the palm of your hands to smash the plantains to about half their thickness. Fry the plantains a second time in the same hot oil, turning occasionally, until golden brown on both sides. Remove and drain excess oil with paper towels. Sprinkle with plenty of salt and pepper and serve warm.

The mojo sauce can be made ahead of time. Heat the olive oil in a deep saucepan on medium heat. Add the chopped garlic and fry about 30 seconds. Add the sour orange juice, cumin and salt, and pepper. Bring to a rolling boil and whisk if necessary. Adjust seasoning as needed. Remove from heat and cool. Serve the Tostones with a side of Mojo sauce in a small bowl.

Mojo is best served within a couple of hours of making, but can it keep for several days in an airtight container in the refrigerator.
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Published by

Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to over 90 countries across 7 continents. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel.