Toston Con Chicharrón Recipe

Prepare green plantains

Peel the 2 green plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pry off the peel and discard. Cut each plantain into 1½–2 inch thick rounds.

First fry

In a heavy skillet or Dutch oven, heat 2 cups of vegetable oil over medium-high heat to about 350°F (if no thermometer, oil should shimmer but not smoke). Fry the green plantain rounds in batches, 2–3 minutes per side, until slightly softened and pale golden. Remove with a slotted spoon and drain on paper towels.

Smash

While still warm, place each fried plantain round between two pieces of plastic wrap or inside a clean towel. Using the bottom of a glass, a tostonera (plantain press), or a flat heavy spatula, press each piece flat to about ¼ inch thick, forming a small round 'basket' shape by pressing a shallow depression in the center so it can hold fillings. Season the flattened tostones lightly with a pinch of salt on both sides.

Second fry

Return oil to 365°F (or increase heat slightly). Fry the flattened tostones, in batches, 1–2 minutes per side until crisp and golden brown. Remove and drain on paper towels. If desired, shape each tostone into a deeper basket while warm by pressing around the edges with a spoon or mold so they can hold the chicharrón and sweet plantains.

Peel the 2 ripe plantains and cut on the bias into ¼–½ inch slices.

In a nonstick skillet over medium heat, add 1 tablespoon butter. When melted, add the sliced ripe plantains in a single layer. Sprinkle 1 tablespoon brown sugar and 1/4 teaspoon salt evenly over them. Cook undisturbed 2–3 minutes until caramelized on the bottom, then flip and cook another 2–3 minutes until golden and soft. Transfer to a plate and keep warm.

If your chicharrón pieces are large or very hard, break them into bite-size pieces so they fit into the tostone baskets.

Warm 1 teaspoon olive oil in a small skillet over medium heat. Mince 2 cloves garlic and sauté briefly (20–30 seconds) until fragrant — do not brown. Toss the chicharrón pieces in the garlic oil for 30–45 seconds to heat through and pick up flavor. Squeeze the juice of 1 lime over them and toss. This step is optional if chicharrón are already seasoned or very crispy.

To assemble: place a crisp tostone basket on a serving plate. Add 2–3 pieces of warm chicharrón into the center, then top with 2–3 slices of caramelized sweet plantain. Garnish with chopped cilantro if using and serve immediately so the tostones remain crisp.

Serve with lime wedges on the side for extra brightness.