Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostones
Beef
Chicken
Assembly & Garnish
Method
Tostones
- 1
Prepare plantains
Peel the plantains by cutting about 1/4 inch off each end, making a shallow lengthwise slit through the skin, then prying the peel away in sections. Slice each plantain into 1-inch thick rounds.
- 2
First fry
Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add plantain rounds in a single layer (work in batches if needed) and fry for 2 to 3 minutes per side until edges are lightly golden and flesh is tender. Use a slotted spoon to transfer to a paper towel–lined tray.
- 3
Smash
Using a tostonera, the bottom of a heavy glass, or a flat spatula on a cutting board, place a fried plantain round between two pieces of parchment or plastic wrap and press firmly to flatten to about 1/4 inch thick. Repeat with remaining rounds.
- 4
Second fry
Return oil to medium-high heat (adjust to maintain about 350°F). Fry the flattened plantains in batches for 1 to 2 minutes per side, until golden-brown and crisp. Transfer to paper towels and immediately sprinkle each toston with a pinch of salt and optional garlic salt while still hot. Let drain briefly.
Beef
- 5
Marinate and cook beef
Thinly slice the steak across the grain into bite-size strips. In a bowl toss the sliced beef with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon lime juice. Let rest 10 minutes while you finish the tostones. Heat a skillet or grill pan over high heat until very hot. Add the beef in a single layer and sear undisturbed for 1 to 2 minutes, toss and cook another 1 minute until browned but not overcooked. Remove from heat and let rest for 2 minutes.
Chicken
- 6
Marinate and cook chicken
Slice chicken thighs into thin strips. Toss with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon lime juice. Let rest for 10 minutes. Heat a skillet over medium-high heat, add the chicken and cook stirring occasionally for 4–6 minutes until cooked through and lightly browned. Remove from heat.
Assembly & Garnish
- 7
Assemble Toston Mixed
Arrange warm tostones on a serving platter. Top half the tostones with a portion of the cooked beef and the other half with cooked chicken (or mix on each piece as preferred). Spoon a small dollop (about 1 teaspoon) of guacamole onto each toston, add a little pico de gallo, and sprinkle with chopped cilantro. Serve immediately with lime wedges for squeezing over the meats and tostones.
- 8
Serve
Serve hot so the tostones remain crisp. Leftovers can be stored separately: keep fried tostones at room temperature in a single layer for a few hours or refrigerate the meats in airtight containers for up to 3 days.