Tostones con Mojo. Green Plantains with Garlic Mojo
Ingredients
For the Tostones
3 large green plantains
Vegetable or canola oil, for frying
Salt, to taste
For the Garlic Mojo
5 garlic cloves, minced or crushed
½ cup sour orange juice (naranja agria)
⅓ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
No sour orange? Use ¼ cup fresh orange juice + ¼ cup fresh lime juice. This is a common substitute for the traditional sour-orange base.
Instructions
Prepare the plantains.
Cut off both ends of each plantain. Make a shallow slit lengthwise through the peel and remove it. Cut the plantains into rounds about 1 inch thick.First fry.
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the plantain pieces for about 2–3 minutes per side, until lightly golden and beginning to soften.Smash them.
Remove the plantains and drain briefly on paper towels. Using a tostonera, the bottom of a glass, or a small plate, gently flatten each piece.Fry again.
Return the flattened plantains to the hot oil. Fry for another 1–2 minutes per side, until crispy and golden. Transfer to paper towels and immediately sprinkle with salt. Twice-frying is what gives traditional tostones their crisp exterior.Make the mojo.
Mash the garlic and salt together until they form a paste. Stir in the sour orange juice and black pepper.Add the olive oil.
Warm the olive oil and carefully combine it with the garlic-citrus mixture. Let the mojo sit for several minutes so the garlic flavors the sauce.Serve.
Serve the tostones hot and crispy with the garlic mojo alongside for dipping—or spoon a little right over the top.