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Tostones With Avocado Cream Sauce

Add This Sauce to Tostones and Take Them From Yum to OMG-Delicious

The following post was originally featured on Analida's Ethnic Spoon and written by Analida Braeger, who is part of POPSUGAR Select Latina.

If you happen to be Latino(a), chances are you are eating tostones a few times per week. Tostones are fried plantains. They are actually fried twice!

Plantains are the nutritional staple of most of Africa, Latin America, and the Caribbean. It's a subsistence crop that fortunately grows all year round. They can be eaten green or ripe. Tostones are made with green plantains. They are starchier and tougher than ripe plantains, but they are absolutely delicious! When I was growing up, they were one of the few food items I ate. Yes, I was a picky eater.

Tostones can be eaten as an appetizer or as a side to a main meal. The taste? Starchy. The texture? Crunchy on the outside, soft on the inside. Now, depending on where you are from, you might dip them or eat them plain, just salted. In the Caribbean for example, it's common to eat them with mojo (pronounced moho). Yes, in Spanish the "j" has an "h" sound. Mojo is also used a marinade for chicken, beef, or pork. Mojo is a citrus sauce made with olive oil, garlic, salt, and pepper. It's so flavorful. In Panama, where I'm from, children and adults like to eat them with ketchup. I know it's one of those things! For this post, I developed an avocado cream dressing. Think of it as an extra creamy guacamole.

Tostones With Avocado Cream Sauce

From Analida's Ethnic Spoon

Tostones With Avocado Cream Sauce

Ingredients

  1. For the avocado cream sauce:
  • 2 ripe avocados
  • 1 garlic clove minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground pepper
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon chili powder
  • ¼ cup sour cream
  1. For the tostones:
  • 2 green plantains
  • Vegetable oil for frying
  • 1 teaspoon Kosher salt

Directions

  1. For the avocado cream sauce, first dice the avocados, then place them in the food processor with the rest of the ingredients. Process on high. The consistency should be creamy. Chill in the refrigerator.
  2. For the tostones, slice off about 1" off each end of the plantains.
  3. Score down the length of the plantain with a paring knife. Do this in two separate spots.
  4. Cut 1" pieces. Fry in enough vegetable oil, to cover the pieces, until they begin to turn golden.
  5. Remove and drain on paper towel.
  6. Using the bottom of a glass press down, and sprinkle with salt. Fry again until golden brown.
  7. Serve immediately with the avocado cream sauce.
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