I love a good side of crispy and salty Tostones. Typically, you will find a traditional Cuban to have a side option for one of Sweet Plantains or Tostones. Some people are diehard maduros fans and others are toston lovers all the way. Call me peculiar but I’m a little bit of both. I’m the type of gal that likes to taste the best of both worlds. If the million-dollar question was to pick between Tostones and Sweet Plantains, I would lose the game because lying is cheating and I certainly can’t choose.
To me, it’s like asking me if I want Frijoles Negros or Arroz Blanco. My answer would be, “How about both?” I’m not picky but I’m particular, just as I am about having the perfect Tostones.
When it comes to making Tostones, you have to have the technique down to a science, as it has been established years before us. It took me years of watching my family making Tostones in order to be able to make the perfect Tostones myself. If you weren’t blessed with a toston making grandma like I was, pull up a couple videos on YouTube and watch the way they mash the plantains in order to learn the technique yourself. It’s fairly simple and I believe anybody can master making the perfect Tostones.
Once you start making them, I bet you can’t stop. My grandma came up with a new idea recently to start freezing her Tostones. She’ll make a big batch and let them cool off before she pops them in a Ziploc freezer bag, write the date on the label, and pops it in the freezer for later. When a toston craving kicks in, she pulls them out, get the exact amount of Tostones she wants and bakes them for a couple minutes in the convection oven. How cool is that?! No matter how advanced technology is, there is nothing more impressive than the survival mode of our brain and the ideas that can stem from it. Run along now and make a fresh batch of toast and you can thank me later. And, enjoy your Father’s Day!
Crispy, salty, crunchy goodness! Tostones are the one of the best uses of plantains and so easy to make. Bring a bit of the Caribbean to the table.
Cilantro Garlic Sauce**
2 green plantains
¼ cup coconut oil
Sea salt, to taste
Follow recipe for Cilantro Garlic Sauce. Refrigerate.
Select plantains that are very green.
Peel and cut 2 inch slices at an angle.
Melt coconut oil on pan at medium high heat. Cook four at a time until bland, able to put a knife through and come out clean. Remove one by one, mash with a tostonera (toston maker) and place back on the pan. Cook for 2 minutes on each side or until crispy. Place on a paper towel lined plate to drain excess oil. Sprinkle with sea salt immediately after. Allow to cool before eating.
Serve with Cilantro Garlic Sauce to dip.
* Wooden toston maker ** Find our Cilantro Garlic Sauce on the blog.