Tostones are a ubiquitous starter in Cuban restaurants. Known throughout Latin America as tachino, chatino, or plátano a puñetazo, this savory twice-fried plantain can be very filling and tasty. There are two types of plátanos that offer significantly different flavors—one variety looks more like a banana and is sweet, while the other is starchy and bigger. You can make chips with it, or you can boil it, mash it, and fry it to make the well-loved tostones.
This is an excerpt from Cuban Flavor: Exploring the Island’s Unique Places, People, and Cuisine by . Click here to purchase your own copy.
- 2 green plantains salt, to taste
- Vegetable oil, for frying
- Dollop of sour cream (optional)
- Peel the plantains, removing the ends. Cut them in rounds that are 1 – 1 1⁄2 inches in thickness to make the shape of a chip.
- Carefully place the plantains in a pan with hot oil for approximately 7 minutes.
- When crisp, remove, drain, and press the plantains with a spatula to flatten until they are approximately 1⁄2 inch thick.
- Raise the temperature of the oil and add the flattened plantains again.
- Cook for approximately 80 additional seconds.
- Sprinkle with salt and serve with sofrito salsa.
- Add a side of sour cream if you like.