Best 2 Sauce For Tostones Recipes
Tostones are twice-fried green plantains, a delicious and versatile dish popular in Latin American and Caribbean cuisines. These savory and crispy treats can be served as an appetizer, side dish, or even as a main course. Typically, tostones are simply seasoned with salt, but they can also be adorned with a variety of flavorful sauces, making them a perfect vehicle for exploring diverse culinary traditions.
This article presents a collection of tantalizing sauce recipes specially curated to complement the irresistible charm of tostones. From the vibrant and spicy Peruvian Aji Verde, a vibrant green sauce made with fresh herbs, chilies, and tangy lime juice, to the rich and creamy Dominican Avocado Sauce, infused with the velvety texture of ripe avocados and zesty citrus notes, these sauces offer a wide range of flavors to suit every palate.
Furthermore, the zesty Puerto Rican Piña Colada Sauce, a tropical blend of pineapple, coconut, and tropical spices, adds a sweet and tangy twist to tostones, while the savory and aromatic Argentinian Chimichurri, a parsley-based sauce infused with garlic, oregano, and red pepper flakes, brings a herbaceous and vibrant touch to the dish. Last but not least, the classic Cuban Mojo Sauce, a citrus-garlic marinade, offers a delightful balance of tangy and savory flavors, perfectly complementing the crispy texture of tostones.
With these diverse and flavorful sauce recipes, you can elevate your tostones experience to new heights, transforming them from a simple snack or side dish into a culinary masterpiece. Whether you prefer bold and spicy, creamy and tangy, or a harmonious blend of sweet and savory flavors, this collection has something for everyone. So, get ready to embark on a culinary journey, exploring the vibrant and diverse world of tostones sauces.
TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE
I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.
Provided by LatinaCook
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
Tips:
- Use ripe plantains: For the best flavor, use plantains that are fully ripe, with a deep yellow or black skin.
- Double fry the tostones: This will give them a crispy exterior and a soft and creamy interior.
- Use a variety of sauces: Tostones are a versatile dish that can be served with a variety of sauces, such as garlic sauce, mojo sauce, or chimichurri sauce.
- Experiment with different toppings: Tostones can also be topped with a variety of ingredients, such as shredded chicken, cheese, or avocado.
- Serve tostones as an appetizer or main course: Tostones can be served as an appetizer or as a main course, depending on how they are served.
Conclusion:
Tostones are a delicious and versatile dish that can be enjoyed in a variety of ways. With their crispy exterior and soft and creamy interior, tostones are a perfect finger food or appetizer. They can also be served as a main course, topped with a variety of ingredients. No matter how you serve them, tostones are sure to be a hit!
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