Prep 15 mins
Cook 10 mins
Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.
- In a skillet heat 1/2 cup of oil.
- Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
- Cut the plaintain in diagonal wheels about 1/2 inch thick.
- Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
- Remove plaintains from oil.
- Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
- Refry plantains until golden and crispy.
- For the"Mojo" combine ketchup and mayonnaise together in a small dish.
- Serve plantains hot.
- Makes a great side dish.
When I worked in PR. this year I had tostones off of a lunch truck. The guys I worked with said that the ketchup and Mayo way is the only way to eat them. I add some hot sauce into it because I like some spice. I do like to add salt during the cooking.
I agree, the way you indicate to make the tostones is correct and will give you DELICIOUS result - especially the seasoning or salting them before the second fry session - great call! I must say like others did that the ketchup/mayonnaise mixture is not mojo, I have known that as "pink sauce" and traditionally used it with shrimp cocktail or french fries. Traditional mojo is more like a juice-like consistency and has ingredients like garlic, bitter orange, oregano, salt, oil, etc. (Did not rate for this reason).
for dipping is better to use, olive oil with garlic. try it is so good!!!