Ingredients with Measurements:
- 2 green plantains
- 1/2 cup olive oil
- Salt and pepper to taste
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Deep fryer or large pot
- Mortar and pestle or food processor
Step-by-step instructions:
1. Peel the plantains and slice them into 1-inch thick rounds.
2. Heat the oil in a deep fryer or large pot over medium-high heat.
3. Fry the plantain rounds until golden brown, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
4. Using a tostonera or the bottom of a glass, flatten the plantain rounds to about 1/4 inch thick.
5. Return the flattened plantains to the hot oil and fry for an additional 1-2 minutes per side, until crispy and golden brown. Remove from the oil and drain on paper towels.
6. In a mortar and pestle or food processor, combine the parsley, oregano, red wine vinegar, garlic, red pepper flakes, salt, and black pepper. Grind or pulse until a chunky sauce forms.
7. Serve the tostones hot with the chimichurri sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the plantains at 350°F
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 331
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- Canola oil can be used instead of olive oil.
- Cilantro can be used instead of parsley.
- White wine vinegar can be used instead of red wine vinegar.
Variations:
- Add sliced avocado or tomato on top of the tostones.
- Use the chimichurri sauce as a marinade for grilled meats.
Tips and tricks:
- Make sure the oil is hot enough before frying the plantains to ensure they cook evenly and become crispy.
- Use a tostonera or the bottom of a glass to flatten the plantains evenly.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftover tostones and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tostones, place them in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the tostones on a platter with the chimichurri sauce in a small bowl on the side.
- Garnish with additional fresh herbs or sliced jalapeños.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Fried yuca
Troubleshooting advice:
- If the plantains are not crispy enough, try frying them for an additional minute or two.
- If the chimichurri sauce is too thick, add a splash of water or additional vinegar to thin it out.
Food safety advice:
- Use caution when frying the plantains to avoid burns from hot oil.
- Make sure the oil is not smoking before adding the plantains to avoid a fire hazard.
Food history:
- Tostones are a popular dish in Latin American and Caribbean cuisine, made from twice-fried green plantains.
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- The tostones are crispy and slightly sweet, while the chimichurri sauce is tangy and herbaceous.
Serving suggestions:
- Serve as an appetizer or side dish at a barbecue or dinner party.
- Enjoy as a snack or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Latin American