by kirra » Mon Jun 09, 2008 4:15 pm
Tostones con Mojo
Tostones are a Cuban specialty in which unripe plantain rounds are fried once, then flattened with the back of a skillet, and fried again until golden brown. It is traditionally served with mojo, a spicy dipping sauce.
Ingredients:
1 hot chile pepper, stem and seeds removed, minced
3 tablespoons finely chopped red bell pepper
1 tablespoons finely chopped onion
3 tablespoons lime juice, (2 limes)
3/4 cup olive oil
Peanut oil, for frying
3 deep-green plantains, peeled and cut into 1/2-inch-thick rounds
Coarse salt, for sprinkling
Preparation:
In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.
Fill a medium saucepan with 4 to 5 inches peanut oil; heat until a deep-frying thermometer registers 375 degrees. Carefully add six or seven plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
Place a plantain round between two pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.
Return plantains to oil; refry until golden brown, 2 to 3 minutes. Transfer to paper towels. Sprinkle with salt; serve with mojo. Serves 12.
[b][size=150]Tostones con Mojo[/size][/b]
Tostones are a Cuban specialty in which unripe plantain rounds are fried once, then flattened with the back of a skillet, and fried again until golden brown. It is traditionally served with mojo, a spicy dipping sauce.
[b]
Ingredients:[/b]
1 hot chile pepper, stem and seeds removed, minced
3 tablespoons finely chopped red bell pepper
1 tablespoons finely chopped onion
3 tablespoons lime juice, (2 limes)
3/4 cup olive oil
Peanut oil, for frying
3 deep-green plantains, peeled and cut into 1/2-inch-thick rounds
Coarse salt, for sprinkling
[b]Preparation:[/b]
In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.
Fill a medium saucepan with 4 to 5 inches peanut oil; heat until a deep-frying thermometer registers 375 degrees. Carefully add six or seven plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
Place a plantain round between two pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.
Return plantains to oil; refry until golden brown, 2 to 3 minutes. Transfer to paper towels. Sprinkle with salt; serve with mojo. Serves 12.