Ingredients with Measurements:
- 2 green plantains
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco cheese
Special equipment needed:
- A deep fryer or a heavy-bottomed pot
- A tostonera (a wooden or plastic press used to flatten the plantains)
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the oil in a deep fryer or a heavy-bottomed pot over medium-high heat.
3. Fry the plantain slices in batches until golden brown, about 3-4 minutes per side.
4. Remove the fried plantains from the oil and drain them on a paper towel-lined plate.
5. Using a tostonera, flatten the fried plantains into thin discs.
6. Return the flattened plantains to the hot oil and fry them again until crispy, about 2-3 minutes per side.
7. Remove the tostones from the oil and drain them on a paper towel-lined plate.
8. Season the tostones with salt and black pepper.
9. Top the tostones with chopped cilantro and crumbled queso fresco cheese.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 20g
Protein: 2g
Sodium: 300mg
Sugar: 6g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or peanut oil.
- Queso fresco cheese can be substituted with feta cheese or grated Parmesan cheese.
Variations:
- For a spicy twist, add chopped jalapeño peppers or hot sauce to the tostones.
- For a sweet and savory flavor, top the tostones with diced mango or pineapple and crumbled bacon.
Tips and tricks:
- Make sure the oil is hot enough before frying the plantains to ensure crispy tostones.
- Use a tostonera or a heavy flat object to flatten the plantains evenly.
- Serve the tostones immediately after frying for the best texture.
Storage instructions:
Tostones can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tostones, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the tostones on a platter and garnish with fresh cilantro leaves and lime wedges.
Garnishes:
Fresh cilantro leaves, lime wedges
Pairings:
Cubanitos tostones pair well with grilled meats, seafood, or a fresh salad.
Suggested side dishes:
Black beans and rice, yucca fries, or a side of fried plantains.
Troubleshooting advice:
- If the tostones are too hard or tough, they may have been overcooked or flattened too much.
- If the tostones are too soft, they may not have been fried long enough or the oil temperature may not have been hot enough.
Food safety advice:
- Use caution when frying with hot oil to avoid burns.
- Make sure the tostones are cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Tostones are a popular dish in many Latin American countries, including Cuba, Puerto Rico, and the Dominican Republic. They are made from green plantains, which are a staple food in the Caribbean.
Flavor profiles:
Cubanitos tostones are crispy and savory with a hint of fresh cilantro and tangy queso fresco cheese.
Serving suggestions:
Serve Cubanitos tostones as an appetizer or a side dish with your favorite Latin American meal.
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Region: Cuban