Tostones con Mojo
I love making this cuban side dish of fried plantains for a few important reasons:
1. Garlic garlic garlic
2. And then you add more garlic
3. The plantains are fried, smushed, then fried again. DOUBLE FRIED PEOPLE. If you were in Cuba, it would probably be double fried in LARD.
This went with some not-so-special pork roast. I usually also make boiled yucca, but time was limited for me so the plantains were our starch. Green plantains, which seem too hard to be useful, actually behave a lot like a potato: softer when fried, then better WHEN FRIED AGAIN.
The dip for the appetizer, called mojo (mo*ho), is crazy simple:
- 1/2 cup vegetable oil
- 1/2 cup lime juice
- 1/4 cup water
- 1 tsp salt
So once the mojo is ready, throw into the fridge and start the tostones:
Peel and deep-fry 1.5" lengths of green plantain (brown/yellow is too sweet for this) until they turn a darker yellow, about 1 minute or less.
Now commences the smushing of the plantains. I made a professional-grade smusher with a little ramekin that fit into an icecream bowl. My fulcrum of smush was a meat tenderizer.
After you've smushed them all, reheat your pan and toss them back into the grease! They'll need to brown up for about 30 seconds to a minute, then allow to cool before salting lightly. Serve with mojo on the side, but don't put up with sissies who won't try it. The mojo makes the dish.