Fried green plantains.
When makingtostoneslook for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.
Ingredients
Makes about 24 tostones
For the sauce chien:
To make the tostones:
Step 1
With a small sharp knife cut the ends from each plantain and cut a lengthwise slit through the skin along the inside curve. Beginning in the center of the slit, pry the skin from the plantain and cut the flesh crosswise into 1-inch-thick pieces. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, in it fry a batch of the plantain pieces for 1 1/2 to 2 minutes, or until they are pale golden, and transfer them with a slotted spoon to paper towels to drain briefly. Working quickly, using a tortilla press or the flat bottom of a glass or bottle, flatten each piece, a cut side up, between sheets of wax paper to a thickness of no less than 1/4 to 1/3 inch. Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt. (Thetostonesshould be crisp on the outside and chewy on the inside.) Fry the remaining plantain pieces in batches in the same manner. Thetostonesare best served immediately, but they may be made 1 day in advance, wrapped well in plastic bags, and reheated on a rack in a shallow baking pan in a preheated 450°F. oven for 3 to 5 minutes, or until they are heated through. Serve thetostoneswith the sauce.
To make the sauce:
Step 2
In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups.
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评论(2)
Back to TopCan't beat a good tostone! It's often a staple of a Puerto Rican meal. I prefer it with a quick saute "sauce" of fresh garlic, olive oil & salt...yum!
Anonymous
11/1/2005
Tostones are part of almost every Cuban meal although this recipe has given it a little pizzaz with the Sauce Chien. Very tasty addition to this already good side dish. Also, if you have kept your plantain for too long & it has ripened (even if rotten peel) you can still use it. Peel the ripened plantain & cut at an angle about 1 1/2 inches thick & fry in hot oil till golden & browned in some areas. This is "Platano Maduro", a sweet version of Tostones & much softer, most preferred taste of the plantain.
Anonymous
CHINO VALLEY, AZ
1/15/2000
