TOSTONES (POTATOES)
In eighteenth-century Mexico and California, a toston was a silver doubloon worth fifty cents. These are round slices of potato in chile sauce named after these silver coins. Although the recipe calls for baking the potatoes, I precooked my potatoes in the microwave by piercing them with a fork and cooking on high for about 5 minutes which really cut back on the prep time. From Rancho Cooking: Mexican and Californian Cooking.
Provided by cookiedog
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
- Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
- Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
- To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.
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Ihsan baryaal
[email protected]I'm not a big fan of fried foods, but I'm willing to give tostones a try. They look really good in the pictures.
Kalegete Ivan
[email protected]Tostones are one of my favorite foods. I love the crispy outsides and the fluffy insides. I can't wait to try this recipe.
Nantongo Magie
[email protected]I'm not sure what tostones are, but they sound delicious. I'm going to have to look up a recipe and try them out.
Jay Naqiri
[email protected]I love tostones, but I've never tried making them myself. This recipe seems easy enough, so I'm going to give it a try.
shuvos World
[email protected]These tostones were the perfect addition to my Cuban feast. They were crispy, flavorful, and they went perfectly with the rest of the dishes.
Ramadhani Hashim
[email protected]I'm not sure what I did wrong, but my tostones came out really oily. I think I might have used too much oil.
Ajoke O your
[email protected]These tostones were amazing! I've never had them before, but I'll definitely be making them again.
fazil Gaming
[email protected]I'm not a huge fan of tostones, but I thought these were pretty good. The crispy outsides and fluffy insides were a nice contrast.
Ahmad Rajput
[email protected]These tostones were a bit too crispy for my liking. I think I'll cook them for a shorter amount of time next time.
Jjking Jjking
[email protected]I followed the recipe exactly and my tostones turned out perfect! I'm definitely making these again.
Mohamad Tahir
[email protected]These tostones were a little bland for my taste. I think I'll add some more salt and pepper next time.
carlos gutierrez
[email protected]I love tostones! They're so easy to make and they're always a crowd-pleaser.
Falak Aruj
[email protected]These tostones are the perfect side dish for any meal. They're crispy, flavorful, and they go with everything.
Riya Chand
[email protected]I made these tostones for a party and they were a huge hit! Everyone loved them. They're so easy to make and they're a great way to use up leftover potatoes.
Kate Ayebea Amoah
[email protected]These tostones were absolutely delicious! The outsides were crispy, while the insides were fluffy and soft. I served them with a side of guacamole and sour cream, and they were the perfect appetizer.