These delicious bites, made from green plantains, are a versatile accompaniment that complements a variety of Cuban and Caribbean dishes.
Some History
Tostones have their roots in African cuisine, which was introduced to Cuba through the slave trade during colonial times.
Plantains, a plentiful fruit in the region, became a staple ingredient in the Cuban diet, and African slaves developed various ways to prepare them, including tostones.
Preparation
The preparation of tostones begins with the selection of green plantains. These plantains are peeled and cut into thick slices that are then fried until tender but still firm.
After the first frying, the plantain slices are removed from the hot oil and flattened with a flat utensil, such as a tostonera or a plate, to create flat disks.
These disks are fried again until golden and crispy.
Once fried for the second time, the tostones are removed from the oil, sprinkled with salt, and are ready to serve.
Some Variations
While the basic recipe for tostones consists of fried and flattened green plantains, there are many regional and personal variations in the preparation of this dish.
Some people prefer to season their tostones with garlic, lemon, or even fresh herbs like cilantro or parsley. Tostones are also commonly served with sauces and dressings, such as mojo criollo, a spicy garlic and citrus sauce, or with guacamole for a Caribbean touch.
Tostones are a versatile accompaniment that can be enjoyed with a variety of Cuban and Caribbean dishes. They are commonly served alongside main dishes such as ropa vieja, lechón asado, or arroz con frijoles negros.
Plantain Tostones
Plantains are a beloved ingredient in Cuban cuisine. They are used in numerous recipes, among which tostones or chatinos stand out, a delicious appetizer with a simple preparation, perfect for enjoying as a snack or side dish.
They can also be used as a base for appetizers, such as tostones stuffed with shrimp, shredded pork, or guacamole.
