One of the most famous and popular Cuban recipes, Tostones con Mojo are fried green plantains served with a sour orange and garlic marinade.
Cuban Tostones are made from green plantains. Plantains can be cooked in every stage of ripeness- from a totally green exterior to a totally black exterior. On the green side plantains are similar to potatoes, with tough, starchy, neutrally flavored flesh. These are the ones you will want for Tostones con Mojo! Plantains that are yellow and / or black won’t work and will fall apart while cooking. For more information about how to wield plantains in their varying stages of ripeness, click here.
The mojo is the other piece of the puzzle here. Cuban mojo is an iconic marinade or sauce made from a few simple ingredients. This sauce was actually one of the first recipes I ever posted here at Stovetop Diplomat. The ingredients should all be familiar with the possible exception of one – the sour orange juice. This is the key component of the flavor. You may be able to find bottled sour orange juice marinade at your local Hispanic grocer, which is what I typically use. You can find more about sour orange juice here. I strongly recommend tracking down some for the best authentic Cuban flavor. But if you absolutely can’t find any, you can make a reasonable substitute out of equal parts orange juice and lime juice.
The other thing about mojo is that it only gets better with time. Definitely make it at least half an hour in advance. But to be a pro, make it the day before and let it sit in the fridge. That’s when the mojo flavor magic really starts happening.
While totally not a necessity, Cuban tostones are traditionally made with a press called a tostonera. The concept is similar to a tortilla press. See that circular indent? Just put your plantain in there after the first fry and press both sides together. Perfectly smashed and so fast!
If you don’t happen to own a tostonera that’s ok! The best way that I’ve found to press the plantains is to first grab a plate and lay a paper towel or two on it. Place your plantain on the paper towel and use another plate to smash it flat. Set aside and repeat!
After the plantains are smashed, they get briefly submerged in the cold water / lime juice mixture before being set aside. One of the keys here is to use COLD water- the goal is to shock the plantain, which makes the outside get golden and crispy and the inside get pillowy during the second fry. I also don’t advise leaving your plantains submerged in the water and lime juice for an extended period of time. Too long in there and they will become mushy and fall apart.
One of the best things about this recipe is that it is totally freezer-friendly! This is a pretty quick recipe in general, but one of the gratifying things about having a stock of tostones in the freezer is not having to go out and find the exact right ripeness of plantain when the mood strikes. Here in Colorado I’m sort of at the whim of whatever stage the grocery stores are selling them in, which could be literally anything. It can be good to tuck some away when you come across a store selling them in the perfect stage of totally green ripeness.
If planning to freeze, go ahead and fry the first time, smash, and submerge in water and lime juice. Set aside, pat dry and let cool completely. Place in a single layer on a baking pan and place in the freezer, turning occasionally to keep them from sticking to the pan. Once they have frozen solid, you can throw them in together in a large, freezer-safe baggy and keep for 2-3 months! When ready to use, heat your oil and toss them right in still frozen. Cook as you normally would, 3-4 minutes or until both sides are golden brown and crispy.
Looking for other delicious Cuban recipes? Try my Frijoles Negros, Cuban Papas Rellenas or Picadillo Stuffed Plantains (LINK) recipes!
Cuban Tostones Con Mojo
Ingredients
For Mojo:
- 4 minced garlic cloves (1 packed tbsp)
- 1/4 cup sour orange juice
- 1/4 cup high quality olive oil
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/4 tsp oregano
- dash of pepper
For Tostones:
- 2 green plantains (no yellow or brown spots)
- 1 lime juiced (about 1/4 cup)
- 2 cups cold water
- 1 cup canola oil or other neutrally-flavored frying oil
- salt + pepper to taste
Instructions
Make Mojo Sauce:
- Prepare mojo at least 2 hours before planning to serve. Letting it sit overnight is best.
- Mix all mojo ingredients in a small bowl. Cover and place in the refrigerator until ready to use.
Prepare tostones:
- Cut off the top and bottom of each plantain. Use a small paring knife to score the peel on the side that curves out, not going deep enough to pierce the flesh. Score the entire length of the plantain and pull off the peel. Discard.
- Slice each plantain into 6 segments - roughly 1.5 inches apiece.
- Combine lime juice and COLD water in a medium bowl and set aside. Place a few paper towels on a plate for your plantains to drain on after frying.
- Pour oil into a dutch oven, cast iron, or other heavy bottomed pan. Place plantains in the oil - don't preheat! You want to start with cold oil.
- Heat oil over medium heat and fry plantains for 11-13 minutes, rotating occasionally, until very lightly golden brown. If the insides are can be pierced with a fork, they're done.
- Remove plantains from oil and place on a paper towel to drain. Leave the pot on the stove with the heat on.
- Smash your plantains. If you don't have a tostonera, place a paper towel on a plate. Put a plantain on the paper towel and use another plate to smash it flat, until roughly 1/2 inch thick.
- Repeat with remaining plantains. Once they're all smashed, quickly submerge each one in the lime juice / cold water bowl. Set aside while you finish the rest.
- Pat each piece dry with a paper towel. In batches, fry smashed plantains for another 3-4 minutes or until crispy and deeply golden brown. Make sure not to overcrowd the pan. Remove from heat and drain on paper towel. Sprinkle with salt and pepper.
- Serve with mojo. You can either serve the bowl of mojo for dipping, or pour the sauce over the top of the tostones.
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