The first time I tried tostones was in a Columbian restaurant in Mexico City last summer. In Mexico City? Yep. This Columbian restaurant was amazing, I went several times throughout my visit. After returning to San Antonio, I was obsessed with replicating these delicious plantains. There’s something about the crunchy outside and soft inside that is soo good. If you’re missing french fries, starchy food or just need carbs to supplement your intense workouts, tostones will do the trick. I love to eat mine with guacamole, Frank’s Hot Sauce or salsa. I also love to make empanadas, burger buns and tostadas out of these things. More green plantain recipes coming soon. 😉
Tostones (Fried Green Plantains)
Makes 12 tostones
3 dark green plantains
1/2 cup to 3/4 cup coconut oil
1. Heat a medium size saucepan on medium heat and add the coconut oil.
2. Peel plantains, rinse and dry them with paper towels. If you’re not sure how to peel plantains, just Google “how to peel a plantain”.
3. Cut each plantain into quarters.
4. Carefully place plantain quarters into hot oil with tongs. Turn plantains every 2 minutes until all sides of the plantains have been cooked. You may need to do this in batches.
5. Remove plantains from oil and place on a plate lined with paper towels.
6. Line a tortilla press with wax paper and one by one, place each plantain in the tortilla press and smash softly. The idea is not to press down too hard or the plantain will crack or break into pieces. If you don’t have a tortilla press, using a large mug or bowl will work just as good.
7. Place smashed plantains back into the oil and fry each side for 2 minutes. Remove from oil and place back onto paper towel lined plate.
8. Add a few pinches of salt to the hot tostones and serve with your favorite salsa or guacamole.