LaGasse – Tostones con mojito Recipe – Fried plantains with mojito sauce

Posted on 09 November 2010 by admin     


www.elagasse.com – A – MAKE THE ‘MOJITO’ FIRST That way you will have it ready for dipping when the tostones are done! Ingredients: 2 Garlic cloves, chopped Juice from 1 lemon (1 1/2 – 2 ounces) 1 ounce of Canola oil (or corn oil) 1 ounce of Extra Virgin Olive oil 2 teaspoons of white vinegar 1/2 teaspoon of onion powder 1/2 teaspoon of garlic powder 1/2 teaspoon of oregano Dash of black pepper Procedure: 1- Place the garlic into a morter (pilón) and grind about 1 minute. 2-Add the lemon juice to a small bowl and transfer the garlic from the morter to the bowl with the lemon juice. 3- Add the rest of the ingredients and stir. It’s now ready to use. Note: an optional pinch of salt may be added in step 3. B – MAKE THE ‘TOSTONES’ NEXT: Ingredients: 3 Green Plantains or Green Bananas Vegetable Oil Salted Water Salt or Adobo to Taste (optional) Procedure: 1- Peel the plantains or bananas under running water or in a large bowl–this is to prevent staining your hands. Also, green plantains do not peel as easily as ripe ones, and the water helps the peeling process. 2-Cut 1 inch slices of plantain straight across or at a 45 degree angle. 3- Place in a bowl of salted water to prevent them from turning brown. 4- In a deep fryer or frying pan, heat 1 1/2 inches of vegetable oil to aproximately 325 degrees (F). 5- Remove the plantains from water, placing them in a bowl with paper towels. Remove as much water from them before placing them in the hot oil. If you don’t dry them off well

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