Tostones with Garlic Mojo Dip
Tostones are thick slices of green plantain fried once until tender, smashed flat, and fried again until crisp. A warm garlic and citrus mojo makes a bright dip. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
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).
Allergens: None listed
Equipment
- large heavy skillet
- small saucepan
- knife
- cutting board
- flat-bottomed glass or tostonera
- slotted spoon
- paper towel-lined plate
Ingredients (for 4 servings)
- 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
1. Scrub the lime and orange under running water before cutting and juicing them.
2. 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.
3. Cut the ends off the plantains, slit the skin lengthwise, and peel it away. Cut the plantains into 1-inch pieces.
4. 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.
5. Smash each piece to about 1/4 inch thick with the bottom of a glass or a tostonera.
6. 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.
7. Drain on paper towels and sprinkle with the remaining salt right away.
8. Serve hot with the mojo for dipping.
Skill taught
Twice-frying green plantains: soften, smash, then crisp.
Affordable substitution
Use frozen pre-cut tostones from the freezer aisle and fry them straight from frozen.
Optional variation
Top each toston with a spoonful of mashed avocado and a squeeze of lime.
Leftovers & storage
Refrigerate leftover tostones and mojo within 2 hours (within 1 hour if above 90°F). Store at 40°F or below; eat tostones within 3 days and use mojo within 4 days. Reheat tostones in a 400°F oven until hot and crisp.