400 South Financial Place, Chicago, IL 60605
Newest Location: 1164 East 55th Street, Chicago, IL 60615
Puerto Rican Tostones
Fresh Green Plantains
1 – Peel plantains
2 – Cut into 2-inch angled slices
3 – Heat oil in a large skillet. Plant the plantains in the oil and fry on both sides, approximately 3.5 minutes per side until golden brown on the outside.
4 – Remove the plantains from the pan and flatten the plantains into a round disc by placing a plate over the fried plantains and pressing down.
5 – Dip the plantains in water, then return to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Add more flavors to this unique appetizer by topping the tostones with fresh salsa (recipe below) or grilled and braised meats.
1 Fresh Pineapple
Pinch of Cayenne Pepper
Pinch of Salt
1/3 tsp. Sugar
1 tsp. Lime Juice
¼ cup Cilantro
1 – Trim the top pointy leaves off the top of the pineapple.
2 – Cut the base of the pineapple so it is flat and sits straight up.
3 – Keep the pineapple up vertically, cut the prickly outer skin off with a serrated knife.
4 – Cut pineapple vertically in half. Cut each half to make quarters. Cut vertically to remove the hard core from each quarter.
5 – Slice quarters then dice into the required size.
6 – Place diced pineapple into a bowl. Add a pinch of cayenne pepper, pinch of salt, 1/3 tsp. sugar, 1 tsp. lime juice, and ¼ cup chopped cilantro. Mix together and serve on top of fried tostones.
To add more flavor to the pineapple, you can grill the pineapple in long vertical slices before dicing and creating the salsa. Grill to get a sear on each side but don’t over cook!