Toston Beef Recipe

Tostones

1. 1

   Prepare plantains

   Peel the plantains: cut off both ends, make 3 shallow lengthwise slits through the peel (not into the flesh) and pry the peel away. Cut each peeled plantain into 1 1/2-inch thick rounds.

2. 2

   Par-cook (optional step for easier smashing)

   Place the plantain rounds in a medium saucepan and add about 1 cup of water and 1 teaspoon coarse salt. Bring to a simmer over medium heat and simmer 5 minutes until slightly softened but not falling apart. Drain well and pat rounds dry with paper towels. (If skipping this step, proceed directly to frying raw rounds.)

3. 3

   First fry

   In a heavy skillet or Dutch oven, pour in the 2 cups vegetable oil and heat over medium-high until it reaches about 350°F (175°C) or is shimmering. Add plantain rounds in a single layer working in batches so they do not overcrowd. Fry 2–3 minutes per side, until edges are just golden and the centers are soft. Use a slotted spoon to transfer fried rounds to a paper towel-lined plate to drain briefly.

4. 4

   Smash

   Working on a sturdy cutting board or a tostonera (plantain press) lined with parchment or plastic wrap, place one fried plantain round on the surface and press down firmly until it is flattened to about 1/4-inch thickness. Repeat with remaining rounds. Wipe the cutting board between batches if sticky.

5. 5

   Second fry

   Return the oil to 365°F (185°C) or increase heat to medium-high. Fry the flattened tostones in batches 1–2 minutes per side, until crisp and golden brown. They should puff slightly and have a crunchy exterior.

6. 6

   Season and serve

   Remove tostones with a slotted spoon and drain on paper towels. Immediately sprinkle with the 1 teaspoon salt and the optional 1/2 teaspoon garlic salt/powder while still hot so it adheres. Serve warm as a base for the Toston Beef or as a side.