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Plantains with Garlic Dipping Sauce

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

These plantains are fried, then served with a delicious from scratch sauce


  • For the Mojo:
  • 4 cloves garlic, crushed and peeled
  • salt, as needed
  • 8 cilantro sprigs, leaves chopped
  • 1/2 cup extra-virgin olive oil
  • For the Tostones:
  • 3 green plantains
  • Vegetable oil, as needed
  • salt, as needed


  • 1. For the mojo: Put garlic and a generous pinch of salt into a mortar. Crush to a rough paste with the pestle, then add cilantro and crush until bruised and fragrant. Add oil while grinding in a circular motion. Adjust seasoning. Set aside.
  • 2. For the tostones: To remove tough green skin from plantains, trim off both ends with a sharp knife, then make a few slits through skin the length of each plantain. Push your thumb between skin and flesh; pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Cut plantains into 1
  • 3. Pour oil into a large heavy skillet to a depth of 1
  • 4. Return flattened tostones to oil and fry in batches until crisp around edges and deeply golden, about 2 minutes more. Transfer tostones to paper towels to drain and season to taste with salt while still hot. Serve tostones hot with mojo as a dipping sauce.

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In our Caribbean class on 4/19/16 and 4/20/16, we made the plantains and tossed them with jamaican firewalk after we pulled them from the oil the second time.
04-25-2016 at 06:42 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828