AUTHOR: Chef Gerard Jiron – @losangelescookingschool
For Tostones:
- 1 green plantain
- 5 tbs frying oil
- 3 cups cold water
- TT salt
For Tostones:
- 2 medium avocados
- 1 medium onion
- 2 small tomatoes
- 1/2 bunch cilantro
- 1 jalapeño
- 1 lime
- ⅛ tsp cumin seed
- 1 clove garlic
- salt & pepper, to taste
Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water. Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set the skillet aside.
Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down. Dip plantain slices in cold water.
Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side. Season to taste with salt and serve immediately.
For Guacamole:
Place 1 teaspoon salt, garlic, and cumin seeds in a molcajete and pestle until you have a paste.
Slice avocados in half, remove the pits and scoop the pulp into the molcajete. Use the pestle to mash avocados until nicely combined with the garlic paste.
