Crispy Spicy Tostones
Tostones are a staple of Latin American countries and the Caribbean. Tostones are green plantains that are fried, then flattened, and then fried again. Traditionally, tostones are flattened with a tostonera, a special device created specifically for this culinary purpose. The gadget reminds me of a mini tortilla press. If you don’t own this gadget, do not fret; a large bottom cup works great.
Tostones can be dipped in a garlic sauce, or eaten with a paste-like dip made from black beans. In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken, or avocado salad. I made a traditional Mexican creamy guacamole to pair with these tostones.
This highly addictive appetizer screams fiesta or football food. The addition of crushed red pepper flakes gives these tostones a little heat without being overly spicy and adds an original Latin sabor. For an added dimension of spice, I also added crushed red pepper flakes to the guacamole. A bottle of McCormick’s crushed red pepper is always in my spice cabinet to add a hint of heat to any dish.
If you have never worked with plantains they do not peel like a banana. The skin is thick and the fruit is firm. Green plantains, and sometimes yellow, can be difficult and tricky to peel. Cut off the ends of the plantain and discard the tips. Hold the plantain firmly and using the tip of the knife, slit the peel along the length of the plantain. Only cut as deep as the peel is thick and remove the plantain peel.
For more recipes like this, visit www.McCormick.com/Espanol.
Crispy Spicy Tostones
- 1 cup corn oil
- 3 green plantains, peeled, and 1-inch slices
- Course salt or McCormick sea salt grinder
- McCormick Gourmet crushed red pepper
- Heat oil in a heavy skillet over medium heat.
- Fry slices in the hot oil for 1 to 2 minutes on each side. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds with a tostonera or large bottom cup.
- Fry the rounds in the hot oil for 1 to 3 minutes on each side. They will turn crisp and golden brown.
- Transfer them to a paper towel-lined to drain and sprinkle them generously with course salt and crushed red pepper. Serve immediately.
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