Tostones Recipe

Prepare and slice plantains

Peel the green plantains by cutting off both ends, scoring the skin lengthwise in a few places and prying the peel away with your thumb. Cut each plantain into 1 to 1 1/4-inch thick diagonal or straight pieces (about 8–10 pieces total).

Par-fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Add plantain pieces in a single layer (work in batches to avoid crowding) and fry until edges just begin to turn lightly golden and the centers are tender when pierced, about 2–3 minutes per side. Remove with a slotted spoon to a rimmed tray lined with paper towels to drain.

Smash

Place a piece of plastic wrap or a second sheet of parchment on a cutting board. Working one at a time, place a warmed par-fried plantain on the board and flatten it to about 1/4-inch thickness using the bottom of a heavy glass, a small skillet, or a tostonera (plantain press). Repeat for remaining pieces.

Second fry

Reheat oil to 350–375°F (175–190°C). Carefully slide smashed plantains into the hot oil and fry until golden brown and crisp, about 1–2 minutes per side. Remove to paper towels, immediately sprinkle with coarse sea salt while hot, and transfer to a serving plate. Keep warm in a low oven (200°F/95°C) if making ahead.

Warm and combine cheeses

In a small saucepan over low heat, combine the softened cream cheese, shredded Monterey Jack (or queso blanco) and sour cream. Stir constantly until the cheeses melt and form a smooth mixture, 3–5 minutes. If the mixture is too thick, whisk in milk 1 teaspoon at a time until desired dipping consistency is reached.

Season

Stir in minced garlic, lime juice, salt, and black pepper. Taste and adjust seasoning. If using, fold in chopped cilantro. Keep warm on the lowest heat or transfer to a small warmed serving bowl.

Infuse oil

In a small saucepan, combine the neutral oil and thinly sliced garlic. Warm over low heat for 4–5 minutes just until the garlic becomes fragrant and begins to sizzle gently — do not let it brown. Remove from heat and let sit 1 minute.

Add spices

Stir in the red pepper flakes, smoked paprika, salt, and optional pinch of sugar. Let the mixture steep for 10 minutes so the oil absorbs the chili heat and smoky notes. Taste and adjust salt if needed. If you prefer a stronger chili flavor, allow to cool and steep longer (up to 30 minutes).

Finish

Strain out the garlic slices if you want a clear oil, or leave them in for texture and extra flavor. Transfer the chili oil to a small serving dish.

Arrange warm tostones on a platter alongside the cheese dip and a small bowl of chili oil. Offer lime wedges for squeezing over the tostones. For each bite, dip a tostone into the cheese, then drizzle or dip lightly into the chili oil for heat. Serve immediately so tostones stay crisp.