👨‍🍳 作り方

1. 1

   Prepare the plantains: Peel the green plantains and cut them into thick slices, about 1.5 inches thick.

2. 2

   First fry: Heat enough vegetable oil in a skillet over medium-high heat to cover the plantain slices halfway. Fry the plantain slices for about 3-4 minutes per side, until they are lightly golden and slightly softened but not browned.

   💡 プロのコツ: Do not overcrowd the pan; fry in batches if necessary.
3. 3

   Flatten the plantains: Remove the fried plantain slices from the oil and place them on a cutting board. Using the bottom of a glass, a small plate, or a tortilla press, flatten each slice into a disc about 1/2 inch thick.

4. 4

   Second fry: Reheat the vegetable oil to medium-high heat. Fry the flattened plantains again for about 2-3 minutes per side, until golden brown and crispy.

   💡 プロのコツ: Ensure the oil is hot enough for crispiness.
5. 5

   Drain the tostones: Remove the crispy tostones from the oil and place them on a plate lined with paper towels to drain excess grease. Sprinkle with salt immediately.

6. 6

   Prepare the hogao: In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant.

7. 7

   Add the chopped tomatoes, chicken bouillon powder (if using), salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

8. 8

   Serve: Arrange the tostones on a platter and top generously with the hogao. Garnish with chopped cilantro.