🧂 Ingredients
- 3 large Green plantains
- for frying Vegetable oil
- to taste Salt
- 2 medium Tomatoes(finely chopped)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 tbsp Olive oil
- 1/2 tsp Chicken bouillon powder(optional, for extra flavor)
- to taste Black pepper
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the plantains: Peel the green plantains and cut them into thick slices, about 1.5 inches thick.
- 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.
💡 Tip: Do not overcrowd the pan; fry in batches if necessary. - 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
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.
💡 Tip: Ensure the oil is hot enough for crispiness. - 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
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
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
Serve: Arrange the tostones on a platter and top generously with the hogao. Garnish with chopped cilantro.
💡 Pro Tips
- ✓For extra flavor in the hogao, you can add a pinch of cumin or a splash of white wine.
- ✓If you don't have green plantains, very firm, unripe yellow plantains can also be used.
- ✓Tostones can be served with various toppings, such as shredded chicken, cheese, or a spicy salsa.
🔄 Variations
- Serve with a side of 'suero' (a thin, tangy dairy product) for an authentic touch.
- Add a pinch of red pepper flakes to the hogao for a bit of heat.