Tostones con Mojo (Fried Plantains w/ dipping sauce)

Myra Roldan's Note:

Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 16 tostones

• 2 large green plantains
• 118.29 ml vegetable oil or 118.29 ml olive oil
• 14.79 ml adobo seasoning or 14.79 ml salt
• 118.29 ml ketchup
• 118.29 ml mayonnaise

Directions:

1. In a skillet heat 1/2 cup of oil.
2. Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
3. Cut the plaintain in diagonal wheels about 1/2 inch thick.
4. Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
5. Remove plaintains from oil.
6. Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
7. Refry plantains until golden and crispy.
8. For the"Mojo" combine ketchup and mayonnaise together in a small dish.
9. Serve plantains hot.
10. Makes a great side dish.

Reviews

[hvac58_12317473]

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.

[Chef DNA1611]

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).

[Marilu Mendez]

for dipping is better to use, olive oil with garlic. try it is so good!!!