I’ve been living in the US for about 14 years now, and I still remember the first time someone asked me what plans I had for Cinco de Mayo. And I remember looking at them and replying, “I’m sorry, plans for what?”. The truth is, we had never heard of this holiday until we came here.
Here’s another interesting fact that surprises a lot of people: we are actually not very familiar with Latin American Cuisine. We didn’t grow up eating it, and it’s not that popular in Spain, so we mostly learned about it here.
When it comes to ethnic food, we’ve always thought that the best way to learn authentic recipes, is by watching natives prepare them. And that’s exactly how we learned how to make these “tostones”.
“Tostones” are basically smashed fried plantains and are staples in Latin American and Caribbean cuisines. One of our friends from Nicaragua taught us the recipe, and we combined it with this been salsa to add some freshness and balance to the dish.
Make sure to use plantains that aren’t very ripe and cut the slices thick enough, so they an be “smashed” later on
Place them on a cutting board and with a heavy bottomed glass, press slightly on each slice.
- 2 Plantains, slightly green
- 1/4 cup coconut oil
- salt to taste
- Bean Salsa (recipe follows)
- Heat coconut oil in a pan. In the meantime, peel and cut the plantains: cut the ends. Run a pairing knife through the length of the plantain, separate the skin and take out the plantain. Slice into 1 inch slices
- When the oil is hot, fry plantains slices over medium high heat, 5 minutes per side
- Remove from heat and set aside until they are cool enough to handle.
- Place plantain slices on a cutting board. With a heavy bottomed glass, press slightly on each slice.
- Cook the plantains again on the same frying pan a few minutes per side until golden brown.
- Serve warm with bean salsa
- 1-15 oz can dark kidney bean or black beans
- 2 jalapeño peppers, diced small
- 1 medium tomato , seeded and diced small
- 1 small Hass avocado, diced small
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt or to taste
- 1 1/2 tsp lime juice
- Combine all the ingredients in a bowl and toss well. Refrigerate until ready to serve.
- Serve with tostones