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You are here: Home / Healthy One Pan Recipes / Tostones with Green Sauce

Tostones with Green Sauce

By Lauren Keating On 06/15 8 Comments

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VegetarianOne Pan

Tostones with Green Sauce 1I’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.

Tostones with Green Sauce 2

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 3

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.

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Tagged with: Lent// Light// Mexican and Southwestern// Summer// Vegetarian or Vegan8 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Potato and Cheddar Pierogis
Grilled Pork and Pineapple Tacos »

Comments

  1. Amberkaribe says

    11/01 at 8:45 am

    I make usually tostones . We do not burnt them.

    Reply
  2. Happy Cook says

    06/16 at 6:29 am

    This is something really new to me.
    Looks delcious.

    Reply
  3. Natasha - 5 Star Foodie says

    06/15 at 10:04 pm

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

    Reply
  4. Erica says

    06/15 at 7:46 pm

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

    Reply
  5. Reeni says

    06/15 at 6:55 pm

    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!

    Reply
  6. lk says

    06/15 at 1:36 pm

    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!

    Reply
  7. Heather says

    06/15 at 2:05 pm

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

    Reply
  8. Mo says

    06/15 at 1:24 pm

    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!!!

    Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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