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 PTFE Nonstick saute pan.
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack
Cuisine: Caribbean
  • Green Plantains
  • Olive oil
  • Salt
  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.

Cornmeal Crusted Yucca Fries

Cornmeal Crusted Yucca Fries
Yucca (or Cassava) is a popular root vegetable in Latin America, favored for its versatility. The flavor is very similar to a potato, but starchier. This recipe used cornmeal to give the fries extra crunch. Try this as a side dish next to our Cuban Hamburger recipe!
Recipe type: Side dish
Cuisine: Fusion
  • frozen yucca (cassava) 3 pounds
  • Coarse cornmeal
  • Vegetable oil
  • mayonnaise ½ cup
  • sour cream ½ cup
  • chipotle hot sauce 1 tablespoon
  • lime juice 1 tablespoon
  • water 1 to 3 tablespoons
  1. Start by placing the frozen yucca* in your large IMUSA STOCK POT. Depending on the amount of yucca* being fried, fill the stock pot with water until the yuccas* are covered by at least 3 inches of water. Bring water to boil and lower heat to simmer yuccas* until they are completely soft, about 2 hours, making sure to refill the water as it evaporates.
  2. Drain yucca* and allow to cool to room temperature.
  3. Carefully wipe each yucca* with a paper towel and cut the larger pieces into thick spears, trimming ends.
  4. Place coarse cornmeal in a deep dish and bread the yucca* by gently pressing them in the cornmeal.
  5. In your IMUSA FRYING PAN, heat about 1 inch of oil on high heat until it begins to smoke. Add cornmeal yuccas* and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil and serve with chipotle dipping sauce.
  6. For chipotle Dipping Sauce: In a medium bowl, whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency. Serve in a small ramekin next to fried yuccas*.
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