Tostones de Plátano Macho Verde Veracruzanos

Ingredients

Equipment Needed

• •Heavy 10-inch cast iron skillet or shallow clay cazuela for frying
• •Molcajete for the garlic-vinegar mojo
• •Tortilla press, small plate, or heavy glass for smashing
• •Wire rack set over a tray
• •Slotted spoon or kitchen spider

Instructions

1. 1

   Make the mojo

   Crush the garlic with 1/2 teaspoon salt in a molcajete until it becomes a rough paste. Work in the achiote paste, then stir in the vinegar, lime juice, and warm water. The mojo should smell sharp, garlicky, and coastal. If using chile serrano and cilantro, add them now. This is Veracruz's register: ajo, vinegar, a little achiote. Not Cuba. Not Cartagena. Veracruz.

2. 2

   Peel the platanos

   Cut off both ends of each green platano macho. Score the peel lengthwise in two or three lines, cutting only through the skin, then pry it away with your thumb or the back of a spoon. Green plantain fights you. Good. That starch is why the toston holds its shape.

3. 3

   Cut thick rounds

   Slice the peeled platanos into rounds about 1 1/4 inches thick. Keep them thick enough to smash later without breaking into crumbs. Sprinkle lightly with 1/2 teaspoon salt while the lard heats.

4. 4

   First fry gently

   Heat the manteca de cerdo in a heavy skillet or cazuela over medium heat to 325F. The fat should come at least 1 inch up the sides. Fry the plantain rounds in batches for 3 to 4 minutes per side, until pale gold and tender when pierced with a knife. Do not brown them hard yet. The first fry cooks the starch inside. The second fry gives you the crisp surface.

   If the plantain turns dark too fast, your lard is too hot. Lower the heat. Burned plantain tastes bitter before it tastes sweet.
5. 5

   Smash the rounds

   Lift the plantains onto a paper-lined tray and let them cool for 2 minutes. Place one round between two pieces of banana leaf, parchment, or a clean plastic bag and press with the bottom of a tortilla press, small plate, or heavy glass until it is about 1/3 inch thick. Press straight down. Do not twist. Twisting tears the edges.

6. 6

   Second fry crisp

   Raise the lard to 365F. Fry the smashed plantains in batches for 2 to 3 minutes per side, until deep gold with firm ridged edges and tiny blisters across the surface. They should sound dry and crisp when you move them with the spoon. Drain on a rack, not a flat plate, so the bottoms stay crisp.

7. 7

   Salt and serve

   Season immediately with the remaining 1/2 teaspoon salt while the fat is still glistening. Spoon the garlic-vinegar mojo over the tostones or serve it in a small barro dish on the side for dipping. Eat them while the edges are crisp and the centers still have that starchy chew. Así se hace y punto.

Chef Tips

• •Buy plátano macho that is fully green and hard. If the skin has yellow patches, it is already moving toward sweet. Save those for plátanos maduros fritos, not tostones.
• •Manteca de cerdo gives the best flavor and the cleanest Veracruz finish. Coconut oil is a coastal option in some households, but vegetable oil tastes anonymous. A substitution is a compromise, not an upgrade.
• •Use a rack for draining. Paper towels trap moisture under fried food and soften the bottoms. The toston should stay crisp at the edges, not sit in its own sweat.
• •The mojo is sharp by design. Garlic and vinegar cut through the fat and starch. If it tastes too polite, add a pinch more salt before you blame the garlic.

Advance Preparation

• •The garlic-vinegar mojo can be made up to one day ahead and refrigerated. Bring it to room temperature before serving so the garlic opens back up.
• •The plantains can be peeled and cut 30 minutes ahead. Keep them covered with a damp cloth so the surface does not dry out.
• •Tostones are best fried twice and served immediately. You can do the first fry up to 2 hours ahead, then smash and finish the second fry just before eating.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)