As a kid, I used to watch Mami make tostones (and sweet plantains!) for the family. There were somehow ALWAYS plantains in the house. It’s almost like they would just magically appear. It was always on the grocery list.
To me, tostones are the perfect side dish for just about any comfort food. Plus they remind me of home. No one makes them like my mom. Perfectly flattened, crispy, salty. Mami’s tostones recipe is a gift. Let me show you how I make them!
What are Tostones?
Tostones are green plantains that are peeled, sliced, and fried twice. The name “tostones” itself is derived from the Spanish word “tostón,” which means “big toast” or “big fry.”
This is the process of frying the sliced plantains until they are crispy and golden brown. And then suddenly you can’t eat just one. We feel the same about tostones rellenos – can you eat just one?! I bet you can’t.
5-star review
“I loved how easy this recipe was! I first had tostones on a trip to PR and loved them. I used a tortillera to smash the plátanos.”
—Manny
Green Plantains vs Ripe Plantains
Green plantains are unripe, green, starchy, and firm, similar to a potato, with a mild flavor. They hold their shape well when cooked and are ideal for frying, as in the case of tostones.
Ripe plantains, on the other hand, become sweeter as they ripen (from green to yellow to black skin) and develop a softer, creamier texture which is perfect for making platanos maduros. They are often compared to bananas but are starchier and less sweet.
That’s right, the same root vegetable can make two entirely different types of plantains — one sweet and one salty. Amazing, huh?
Where To Buy Plantains
Plantains can be purchased at grocery stores, ethnic markets, and farmers’ markets, as well as online retailers and wholesale stores.
Cuban Garlic Sauce for Tostones
Ok, let’s clear this up: There’s no such thing as “Cuban Tostones” since they’re primarily a Latin American staple. With that said, many Cuban restaurants serve garlic mojo sauce with tostones so we’re making it!
While they’re similar in flavor and ingredients, this dipping sauce is not the same as a Cuban Mojo Criollo (Mojo Marinade). This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and delicious!
Garlic Mojo Dipping Sauce Recipe
- 6 garlic cloves, mashed to a paste
- 1/2 cup sour orange juice
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Pinch of black pepper
Recommended For This Recipe
Plantain Press
This bamboo plantain press makes perfectly pressed plantains (or tostones) which are perfect for cooking!
How To Peel & Slice Plantains
To peel and slice plantains, start by cutting off both ends and making shallow lengthwise slits along the ridges. Peel away the skin using your fingers or a knife, then slice the plantain into desired shapes on a cutting board.
For tostones, slice the plantain into thick rounds, about 1/2 to 3/4 inch thick. One large plantain makes anywhere from 5 to 6 tostones depending on their size.
Cooking Instructions
Making tostones is not a difficult process at all. And they are absolutely worth the effort! Here’s how you make them:
Fry the thick plantain slices. In a deep nonstick skillet, heat oil over medium-high heat. Add the thick plantain slices to the skillet, making sure there is enough oil to cover the slices. Make sure you fry them in enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil. Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
Flatten the fried plantain slices. Using a plantain press wrapped in plastic wrap, flatten the plantain chunks to about 1/2-inch thick. You could also use a paper towel folded over or a cup or plate to smash the plantains. Whatever works!
Fry the flattened plantains. Once the plantain chunks are flattened, fry them for about 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time if you’d like).
Serving Suggestions
Tostones are best enjoyed immediately after cooking since they’re the most crispy.
- Serve with another sauce: Cilantro garlic sauce
- Serve as a side with Cuban Arroz Con Pollo or another one of my Cuban dinner recipes!
Storage Tips
To store tostones, place them in an airtight container or resealable bag once they have cooled completely. Store them in the refrigerator for up to 2-3 days. When ready to eat, reheat them in the oven or toaster oven until warmed through and crispy.
Can’t wait for you to make these for your family!
Authentic Cuban Tostones (Twice-Fried Plantains)
Equipment
Ingredients
- 2 large green plantains
- 1/3 cup neutral oil (high smoke point)
- Salt to taste
Optional: Garlic Mojo Dipping Sauce
- 6 cloves garlic mashed to a paste
- 1/2 cup sour orange juice*
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Pinch of black pepper
Instructions
- Using a sharp knife, carefully peel the green plantains lengthwise. Slice the plantains into 2-inch chunks. Set aside.
- Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
- Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. Enjoy!
Notes
- 1/4 cup fresh navel orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
Cathy says
Thank you knew they had to be easy but I like having a recipe
Jamie Silva says
So happy you enjoyed it!
Manny says
I loved how easy this recipe was! I first had tostones on a trip to PR and loved them. I used a tortillera to smash the plátanos. They turned out wider than expected but ni modo. I used the avalado and salmon topping and that was good. Next time I want to use chorizo as a topping for my tostones.
Jamie Silva says
The tostonera is a great time saver! Happy you loved them, Manny!
Julio Rodriguez says
So nice.
Muy cubano, también lo hacen dominicanos y puertoriqueños
Jamie Silva says
Yep! They’re a Latin favorite! :)