Meet Mariel. You’ve seen her before. Maybe riding her bike down Halsted or walking her dog in Pilsen. Or maybe here? She allowed me to post a picture of her crazy jellyfish Halloween costume back in the super-early days of this blog. She’s awesome, obviously.
We got to hang out last Friday to make a serious meal for some friends; a meal that included Cuban Tostones with a recipe from her Dad, one-third of Three Guys From Miami. The trio have a cookbook appropriately named Three Guys From Miami Cook Cuban and we got to sample the recipe as an accompaniment to my own groundnut stew. It was the perfect Cuban-Nigerian mashup. Well, a Cuban-Nigerian-Filipino mashup if you include the decadent fried plantains Kate B. made at the end. Over a week later and I’m still thinking about that meal.
But enough about me and my hunger pangs. I’m here to share Mariel’s papa’s recipe for the tostones… delicious, perfect with anything salty scrumptious tostones.
Vegetable oil for frying
Green plantain, peeled and cut into 2″ slices
To peel the plantain: Cut the ends of each plantain off with a sharp knife. Use the knife to cut through the peel only the entire length of the plantain. Loosen the peel along the cut and remove peel by hand.
1. Cut the plantain into slices, about 2″ to 2 1/2″ wide.
2. Fill a large skillet a third full with oil and heat over medium-high heat to a temperature of about 300 degrees F.
3. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
4. Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness.
5. Let the oil come back to a higher temperature — this time about 375 degrees F. Fry once again, turning occasionally, until golden brown on both sides.
Thanks Mariel and Three Guys From Miami!