Tostones With Garlic Mojo Dipping Sauce Recipes

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CUBAN TOSTONES WITH GARLIC MOJO SAUCE



Cuban Tostones with Garlic Mojo Sauce image

Cuban tostones are crispy, crunchy and absolutely addictive. Served with the garlic mojo sauce, they make a perfect snack or a great appetizer.

Provided by Pavani

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 9

2 Green Plantains
To taste Salt
½ cup Olive Oil
6 ~ 8 Garlic cloves, finely minced
1 Small Yellow Onion, thinly sliced
1 tsp Salt
½ tsp Ground Cumin
¼ cup Freshly squeezed Lime juice
To taste Freshly ground black pepper

Steps:

  • Heat oil for deep frying.
  • Peel the plantains and slice them at an angle into 1~1½" thick pieces.
  • Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
  • When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
  • Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
  • Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
  • In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
  • Remove from the heat and stir in the salt and ground cumin.
  • Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

TOSTONES WITH GARLIC MOJO DIPPING SAUCE



Tostones with Garlic Mojo Dipping Sauce image

Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.

Provided by Alejandra Ramos

Categories     appetizer

Time 30m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 10

5 large cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 sprigs fresh oregano or 1 teaspoon dried oregano
1 sprig fresh cilantro
1/2 cup sour orange (Seville orange) juice or 1/4 cup lime juice plus 1/4 cup fresh orange juice
1/3 cup olive oil
Vegetable oil, for frying
4 large green plantains
Kosher salt

Steps:

  • For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
  • For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
  • While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
  • Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
  • Move the pot the off the heat (do not discard the oil).
  • Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
  • Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

TOSTONES WITH GARLIC SAUCE



Tostones with Garlic Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 2 garlic cloves in a food processor with 1/4 cup olive oil. Add 1 chopped scallion, 2 teaspoons white vinegar and 1/4 teaspoon each cumin seeds and red pepper flakes; pulse until combined. In batches, cook one 16-ounce package thawed frozen tostones (fried plantains) in vegetable oil until golden and crisp, 2 to 4 minutes per side. Blot with paper towels and season with salt. Serve with the garlic sauce.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO



Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

  • Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
  • In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

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