{
  "id": "CAT02-R03",
  "slug": "cat02-r03-tostones-with-garlic-mojo-dip",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r03-tostones-with-garlic-mojo-dip.html",
  "title": "Tostones with Garlic Mojo Dip",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 25,
  "total_time_minutes": 40,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "plantain",
  "vegetarian": true,
  "allergens": [],
  "ingredients": [
    "3 green plantains",
    "2 cups vegetable oil, for frying",
    "1 teaspoon salt, divided",
    "6 garlic cloves, minced",
    "1/3 cup olive oil",
    "2 tablespoons fresh lime juice",
    "2 tablespoons fresh orange juice",
    "1/2 teaspoon dried oregano",
    "1/4 teaspoon ground cumin"
  ],
  "directions": [
    "Scrub the lime and orange under running water before cutting and juicing them.",
    "Make the mojo: warm the olive oil and garlic in a small saucepan over low heat for 2 minutes until fragrant, not brown. Remove from heat and stir in the lime juice, orange juice, oregano, cumin, and 1/4 teaspoon salt.",
    "Cut the ends off the plantains, slit the skin lengthwise, and peel it away. Cut the plantains into 1-inch pieces.",
    "Heat about 1/2 inch of vegetable oil in a large skillet over medium heat to 325°F. Fry the pieces 3 to 4 minutes per side until pale golden and tender. Drain on paper towels.",
    "Smash each piece to about 1/4 inch thick with the bottom of a glass or a tostonera.",
    "Raise the heat to medium-high (about 375°F). Fry the smashed pieces again 1 to 2 minutes per side until crisp and deep golden.",
    "Drain on paper towels and sprinkle with the remaining salt right away.",
    "Serve hot with the mojo for dipping."
  ],
  "food_safety": "Scrub citrus under running water before cutting or juicing. Garlic in oil must be refrigerated — never store leftover mojo at room temperature. Chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Twice-frying green plantains: soften, smash, then crisp.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}