Tostones and Mofongo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TOSTONES:
2 unripe plaintains
½ cup canola oil
1 T. salt (or more to taste)
Ingredients for dip:
1 ripe tomato chopped
4 sprigs of parsley
1 clove garlic
¼ tsp. pepper
1 T. olive oil
MOFONGO:
4 unripe plaintains
1 lb. chicharron (crunchy pork skin)
3 cloves garlic, mashed
4 tsps. olive oil
2 cups frying oil
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Directions: |
Directions:Tostones:
Peel the plaintains and cut diagonally into 1 inch slices.
Heat the oil in a deep frying pan.
Add the plaintains when the oil is hot (use a wooden spoon
and place upside down in center of pan to see if oil sizzles).
Fry the plaintains until golden on both sides.
Remove to a plate lined with paper towel.
Smash the plaintains lightly with a tostonera or side of a
coffee mug to flatten.
Return the plaintains to the frying pan and fry a second
time until golden brown on both sides.
Sprinkle with salt and serve immediately.
Dip: Pulse all ingredients in a blender but do not liquefy.
Mofongo:
Peel the plaintains, cut them into 1 ½ inch slices, soak in
salty water for 15 min, drain and dry them before frying.
Fry for 12 minutes at medium-low heat on both sides.
Remove and mash them on a mortar. Add garlic and chicharron.
Mold into the shape of a half sphere using a container.
Serve hot with chicken broth and meat on the side. |
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