👨‍🍳 Instructions

1. 1

   Peel the green plantains and cut them into 1-inch thick rounds. Fry the plantain slices in hot oil until lightly golden and slightly tender, about 3-4 minutes per side. Remove and drain on paper towels.

   💡 Tip: Ensure the plantains are very green for crispiness.
2. 2

   While the plantains are still warm, place each slice between two pieces of parchment paper or plastic wrap and flatten them with a heavy object (like the bottom of a pot or a tortilla press) to about 1/4-inch thickness.

   💡 Tip: Don't flatten them too thin, or they will break.
3. 3

   Reheat the oil to a higher temperature. Fry the flattened plantains again until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels and sprinkle with salt.

   💡 Tip: Double frying is key to achieving crispiness.
4. 4

   To make the hogao: In a separate pan, heat 3 tablespoons of oil over medium heat. Add the minced garlic and chopped onion and sauté until softened and translucent.

   💡 Tip: You can also use achiote oil for color.
5. 5

   Add the diced tomatoes, tomato paste, and water. Stir well and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.

6. 6

   Stir in the chopped cilantro and season the hogao with salt to taste.

   💡 Tip: Taste and adjust seasoning as needed.
7. 7

   Serve the crispy tostones with a generous spoonful of hogao on top, or serve the hogao on the side for dipping.

   💡 Tip: These are best served immediately while still warm and crispy.