Tostones al Ajillo

It’s been a while since I’ve made tostones al ajillo, and I am having some serious cravings. So for dinner today I’ll be making pernil and tostones al ajillo. mmmmmmmmmmmmmmmm.

You’ll need:

3 large firm and very green plantains

2 cups canola or vegetable oil

salt

Non heating Surface to Press sliced plantains

a couple of plates lined with paper towels

slotted metal serving spoon Mojito de Ajo (garlic sauce)

1 head of garlic

1/3 cup olive oil

First you make the Mojito:

Heat oven to 325. Rub head of garlic thoroughly coated in olive oil, husk and all. In a small bake proof dish place head of garlic in 2 tablespoons of olive oil. Bake for 15 minutes. Allow to cool. Pop garlic out of husks and place in bake dish once again. Pour rest of oil into garlic mix. Mash with fork till blended with oil. Add a pinch of salt. Mojito de Ajo may be saved in the fridge if tightly covered for up to a couple weeks. I usually try to use it within the week for maximum flavor .

To Make Tostones:

You first need to peel of the skin. This doesn’t work like a banana so slice lengthwise to  peel off. Remove any residual skin with knife. You might be tempted to taste it but don’t. Its a cooking banana and not sweet at all. Start heating up the oil in the pan while you cut. Cut plantain into diagonal chunks about 3/4″  up to 1″ wide. When the oil is hot drop in the slices. Don’t over crowd the pan. Cook until a yellow hue.  Remove from the oil and place on plate lined with paper towels. Allow to cool slightly. On a counter lined with wax or aluminum paper, place fried plantains flat and flatten. A cutting board, baking pan, or really sturdy glass pan can be used. The idea is to flatten  them enough so that a bit of the original fry coat mostly intact keeping the plantain together and but leaving the middle (which is slightly uncooked) to spread outward.

Place back into frying pan. Fry until they reach a deep golden hue. Remove from pan and drain on paper towel lined plate. Sprinkle with salt while still hot. Best when served warm, the traditional way Puerto Rican’s eat Tostones. You’ll want to eat up all the tostones right away since they loose their flavor after a few hours (think soggy french fries, bleh).

Next up I’ll post up the Pernil Recipe. Enjoy!

3 years late but here is the Pernil Recipe (guest post by my hubby)