Cuban recipe
How to make Tostones
Chatinos or tachinos
All of Cuba and the Caribbean
Thick slices of green, unripe plantain fried once, flattened, then fried again until crisp and golden. They are salted and eaten like crisps, often dipped in mojo, a garlic and citrus sauce.
Ingredients
- 2 green (unripe) plantains
- Vegetable oil for frying
- Salt
- For the garlic dip (mojo): 3 garlic cloves, crushed, 3 tablespoons olive oil, juice of 1 lime and 1 orange, a pinch of salt
Method
- Cut off the ends of the plantains, slit the skin lengthwise and peel it away. Cut into slices about 2.5 cm thick.
- Heat about 2 cm of oil in a deep frying pan over medium heat. Fry the slices for 3 to 4 minutes, turning once, until pale gold. Lift out onto kitchen paper.
- Press each slice flat to about 1 cm with the bottom of a glass or a small plate.
- Fry the flattened pieces again for 2 to 3 minutes until crisp and golden. Drain and sprinkle with salt. Take care with the hot oil and never leave the pan alone.
- For the dip, warm the garlic gently in the olive oil for 1 minute, take off the heat and stir in the citrus juice and salt. Serve with the hot tostones.
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In Cuba they are also called chatinos or tachinos. The name tostones comes from the Spanish verb tostar, 'to toast'.
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