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plantains vegetable oil kosher salt tomato onion garlic pepper fresh cilantro avocados kosher salt freshly ground black pepper lime juice Tabasco sauce
Viewed: 56 - Published at: 6 years agoIngredients
- 3 large plantains
- 3 cups vegetable oil
- Kosher salt and black pepper
- 6 tablespoons diced seeded tomato
- 2 tablespoons minced onion
- 1 tablespoon minced garlic
- 1 tablespoon minced seeded jalapeno pepper
- 3 tablespoons minced fresh cilantro
- 3 perfectly ripe avocados (preferably Hass from California)
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons fresh lime juice
- Tabasco sauce
Method
- Get the plantains ready for peeling by slicing the ends off.
- Cut each in half crosswise, and then make 4 long slits, just piercing the skin, down the length of each piece of plantain.
- Douse with warm water and soak for 10 minutes.
- Peel and cut on the diagonal into 1/2-inch-thick slices.
- Heat the oil til hot but not smoking in a high-sided 12-inch skillet set over medium-high heat.
- Slide in the plantains and cook for 3 minutes, or til theyre a light golden color.
- Take the pan off the heat.
- Fish out a few plantain slices at a time and sandwich them between 2 layers of parchment paper.
- Let them rest for a minute.
- Then, while theyre still pretty hot, use a potholder to protect your hand while you press down on each parchment-encased plantain slice to smash it as thin as you can.
- (If youre making the tostones ahead of time, stop here.
- Youll be cooking them again in the same pan and oil to crisp and warm them right before serving.)
- Start whipping up the guacamole by tossing the tomatoes, onions, garlic, jalapenos, and cilantro together in a bowl.
- (Cover and refrigerate at this point if you want to do this ahead of time.)
- Cut the avocados in half lengthwise all the way around, and twist the halves apart.
- Pluck out the pit and then scoop out the flesh.
- Save the hollowed-out avocado shells to use as natural containers for the finished guacamole.
- Put the avocado flesh in a large bowl and mash with a fork, leaving it a bit chunky.
- Fold in the tomato mixture and give it a stir.
- Season it up with salt, pepper, lime juice, and Tabasco.
- Right before serving, set the skillet with the oil back on the stove over medium-high heat.
- When the oil is hot, slip some of the smashed plantains back into the oil without crowding, and fry for about 3 minutes, flipping them over in the oil to get them crisp and golden brown.
- Drain on paper towels and season with salt and pepper while theyre still warm.
- Continue frying the remaining plantains, adding more oil if necessary.
- Mound the guacamole in a bowl or in the hollowed-out avocado shells, and ring it with warm tostones.
