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Tostones

Tostones
Tostones, a traditional side dish made of green plantain is also known as “Patacones”. There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious – a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a nonstick saute pan.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack

Ingredients
  • Green Plantains
  • Olive oil
  • Salt

Preparation
  1. Bring a medium pot of water to a boil.
  2. To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.
  3. Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.
  4. Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.
  5. Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.
  6. Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.

 

Mango Crab Avocado Tostones

Mango Crab Avocado Tostones
Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with crab, avocado, and mango!

Author:
Cuisine: Caribbean
Recipe type: Snack, Lunch, Dinner

Ingredients
  • Fresh lump crab meat 8 Oz.
  • Ripened avocados 2
  • Ripened mangos 2
  • Lime juice 1 Tbsp
  • Small Shallot 1
  • Packet of sazon or 3 tsp of salt 1
  • Lrg. Green plantains
  • Vegetable oil
  • Salt
  • Chopped chives for garnish

Preparation
  1. In a medium bowl combine all of the crab meat ingredients and season more if needed. Set aside.
  2. Peel plantains and cut into 1-inch slices.
  3. Fill an IMUSA NON-STICK SAUTÉ PAN with about 1⁄2 inch of vegetable oil and bring to heat until it begins to shimmer.
  4. In batches, fry both sides of plantain pieces until browned.
  5. Using an IMUSA TOSTONERA, or a heavy sauce pan, flatten each plantain slice evenly. Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.