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Back to basics for the new year with Tostones!
First and most important, tostones are made with super green plantains without a hint of yellow. But, if you can't find super green plantians then you have to use green plantains that have begun to ripen, often you don't have a choice, really. I understand, because where I live we rarely find green plantains. So, ok to make them with the greenest plantains you can find. Tostones made with plantains that have begun to ripen will be a bit sweet and easier to peel for sure.
If you're Boricua you know the drill for these twice fried delights. Peel, slice, and fry in oil for a couple of minutes on each side until soft, remove from the oil and drain. Mash with a tostonera or sandwich in between two pieces of a brown paper sack or even wax paper, mash down using a small plate. Then into the oil for a final fry until golden and crispy. Salt them right away, I like garlic salt. Yum, yum, yum!
Serve with ketchup or Salsa Rosa or Mojo de ajo. These recipes have been published in our monthly magazine several times. For the recipe click here. Learn how to peel plantains here click.
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Past food posts can be found in Ivonne's Flood Blog.
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The December issue of EL BORICUA, a monthly cultural publications
is already out. An online publication only.
It is full of aguinaldos, and traditional Navidad recipes and information.
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Soy Boricua, mi amor es - Puerto Rico.
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enjoy this site and that it will take you back to our ancestral land.
le lo lai, le lo lai . . . . . !
Rellenos de papa