Tostones with Green Sauce

I’ve loved plantains ever since I was a kid, but I never had (or even heard of!) tostones until my recent trip to NYC. In NYC, we ate these as an appetizer but they work great as a side dish as well. I served these alongside some grilled pork and pineapple tacos (the recipe for that is coming up tomorrow!). I’d also make them for a snack. They really don’t take very long to whip up, and I like the combination of savory and subtly sweet flavor.

Tostones are made while the plantain is still green – if you try to use a yellow plaintain it will be too soft and they’ll just turn to much. The flavor will also be off – as a plantain ripens and turns yellow it gets sweeter. The green plantain is firmer and has a sharper, more savory taste.

In doing some research on these, I found that they are often served with a garlic dipping sauce. I originally had them with “green sauce” though and wanted to make them that way. Unfortunately, the recipe for green sauce is hard to come by! I tried to recreate it, but it’s been a while. I don’t know how authentic my version is or even if it’s close at all, but the guacamole-esque sauce that I came up with tasted good to me!

Tostones with Green Sauce:

  • 1 Tbs olive oil
  • 2 green plantains, cut into rounds
  • 2 cloves garlic, minced
  • 1 avocado
  • 2 Tbs sour cream
  • 1 lime, juiced
  • 1 jalapeni0, minced
  • 1/4 c cilantro

Heat oil in a large skillet. Add plantains and cook, turning occasionally, until they begin to soften – about 5 minutes. Remove to a plate and let cool for a few minutes. Use a mallet or the bottom of a heavy coffee mug to gently smoosh/ flatten each piece of plantain (don’t hit it or it will break – apply pressure gently until they give). Heat garlic in what’s left of the oil in your skillet. Add the plantains and cook until golden and crispy – about 5-7 minutes.

Meanwhile, combine remaining ingredients in a food processor or blender and puree until smooth. Season to taste with salt.

Serves 2.

Comments

  1. Heather says:

    I want to go back! I’m seriously craving these right now.

  2. Your ingredients seem correct. the green sauce was thinner at the restuarant but i think you have the concept of it down. I like the idea of thicker sauce! It probably doesnt make much of a difference but we slice ours in a slant, they crisp better that way after crushing them.
    They look great though! Kudos to you!!!

  3. I think the sauce would have been thinner if I used creme fraiche instead of sour cream, but I already had the sour cream. My guess is that’s what they use though. Interesting about cutting them at an angle… I guess that would give it more surfacr area on the first round in the pan. I’ll have to try it that way next time!

  4. I’ve never heard of these but they sound awesome! What a sweet recipe- I want to serve these at a party!

  5. These tostones look so good dipped in your special green sauce! What’s funny is I have tacos coming up and they involve a green sauce much like this one!

  6. Natasha - 5 Star Foodie says:

    I’ve made fried plantains before but not tostones! These sound awesome with the green sauce!

  7. This is something really new to me.
    Looks delcious.

  8. Amberkaribe says:

    I make usually tostones . We do not burnt them.

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