Tostones, also known as patacones or chatinos, are a staple in Latin American cuisine, known for their crispy texture and savory flavor. Originating from the Spanish-speaking Caribbean countries, these twice-fried plantains make for an irresistible snack or side dish. Today, we are excited to share with you the authentic method of preparing tostones, courtesy of El Amor Entra por la Cocina. Whether served alongside a main course or enjoyed on their own, tostones will add a tropical flair to your meal.
Ingredients:
- Unripe (green) plantains
- Vegetable or canola oil, for frying
- Salt, to taste
Equipment:
- Sharp knife
- Large, heavy-bottomed skillet or frying pan
- Spatula
- Plate lined with paper towels
- A sturdy glass or plantain press (tostonera)
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Varies depending on size of plantains
Instructions:
1. Start by prepping your green plantains. To peel them more easily, cut off the ends. Next, moisten the plantains and your hands to prevent staining. Carefully make lengthwise cuts into the skin without piercing the flesh, then peel away the skin in one piece.
2. Once peeled, slice the plantains into 1-inch thick rounds.
3. In a large skillet, pour enough oil to cover the bottom and heat it over medium-high heat. Once the oil is hot, add the plantain slices.
4. Fry the plantains until they turn a light golden color, then remove them from the oil and drain on paper towels. Do not over-brown them at this stage, as they will fry again.
5. Let the plantains cool for a few minutes, but while still warm, take a glass or plantain press and flatten each slice by pressing down firmly to give them a flattened shape. It’s essential to do this while they're still warm; otherwise, they will harden and crack when pressed.
6. Heat the oil once again and return the flattened plantains to the fryer. This time, fry them until they take on a beautiful golden color and become crispy.
7. Remove the tostones from the oil and drain on a plate lined with paper towels. Season with salt immediately and serve hot.
Cooking Tips:
- Moisten your hands when pressing the plantains to avoid burns.
- Adjust the oil temperature; if it's too hot, the tostones will burn before crisping. If too low, they will absorb more oil and become greasy.
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This tostones recipe is presented by El Amor Entra por la Cocina. For a visual guide to this recipe and more delicious dishes, check out their YouTube channel at https://www.youtube.com/@elamorentraporlacocina6086
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#tostones #crispy #plantains #side #latinamerican #elamorentraporlacocina #friedfood #snack #chatgpt
Vibrant Cilantro Sauce
Welcome to the dazzling world of flavors! Today, we’re borrowing from the kitchen of Moribyan to create an incredibly versatile and vibrantly green cilantro sauce. This sauce has the magic ability to transform a simple dish into an extraordinary one, with its bright and herbaceous notes. Whether you drape it over grilled meats, use it as a lively dressing for your salads, or give a kick to your pizzas and rice dishes, this cilantro sauce is sure to become a staple in your flavor arsenal.
Ingredients:
- 2 whole jalapeño peppers (seeds and stems removed for mild sauce)
- 1 bunch of fresh cilantro (partial stems included)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 7 cloves of fresh garlic (reduce to 4-5 for milder garlic flavor)
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- 1/4 cup cotija cheese (can be substituted with parmesan or omitted)
- Juice of 1 lime
- Cayenne pepper to taste (optional, for added spiciness)
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Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Equipment: Food processor or blender, knife, cutting board, airtight container for storage
Servings: Makes approximately 2 cups of sauce
Instructions:
1. Begin by preparing the jalapeños. Cut them open and scrape out the seeds and stems unless you want a spicier sauce; in that case, you can leave some in or add cayenne pepper to taste later on.
2. Next, take your bunch of cilantro. While cilantro leaves are commonly used, the stems pack the flavor too. Cut off the very ends of the stems but keep the majority intact.
3. In your food processor, combine the prepared jalapeños, cilantro, paprika, cumin, salt, black pepper, and peeled garlic cloves. If you’re sensitive to garlic, feel free to adjust the quantity to your liking.
4. Add the mayonnaise and yogurt to the food processor. These ingredients will give your sauce a creamy texture and tangy flavor. If you prefer a lighter version, you may replace the mayonnaise entirely with yogurt.
5. Crumble in the cotija cheese. This adds a lovely depth to the sauce, but if you prefer, you can use parmesan cheese or omit cheese entirely for a dairy-free version.
6. Squeeze in the juice of one whole lime, which will bring a zesty freshness to your sauce.
7. Secure the lid of the food processor, and blend all the ingredients until the mixture is smooth and homogenized.
8. Once the sauce reaches a smooth consistency, taste and adjust seasoning or spiciness as desired. Remember, you can always add more cayenne pepper if you’re after a bigger kick.
9. Transfer your homemade cilantro sauce into an airtight container and refrigerate. It will stay fresh for about five to seven days.
Cooking Tips:
- For an even greener sauce, consider adding a handful of spinach or parsley to the mix.
- Try using Greek yogurt for extra thickness and protein.
- For a vegan version, substitute the mayonnaise and cotija with plant-based alternatives.
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Attribute this delightful recipe to Moribyan, and for more delicious creations, check out their YouTube channel at https://www.youtube.com/@Moribyan.
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#moribyan #cilantrosauce #fresh #homemade #sauce #easyrecipe #creamy #herbaceous #versatile #chatgpt