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.
Amberkaribe says
I make usually tostones . We do not burnt them.
Happy Cook says
This is something really new to me.
Looks delcious.
Natasha - 5 Star Foodie says
I’ve made fried plantains before but not tostones! These sound awesome with the green sauce!
Erica says
I’ve never heard of these but they sound awesome! What a sweet recipe- I want to serve these at a party!
Reeni says
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!
lk says
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!
Heather says
I want to go back! I’m seriously craving these right now.
Mo says
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!!!