Cuban Tostones with Garlic Mojo Recipe

If you love crispy, flavorful snacks with a little Latin flair, you’re absolutely going to adore this Cuban Tostones with Garlic Mojo Recipe. These twice-fried green plantains have a satisfying crunch and a tender center that’s just irresistible, especially when dipped in that vibrant, garlicky mojo sauce. I first made this recipe on a whim for a casual get-together, and my family and friends haven’t stopped asking for it since. Stick around because I’m sharing all the tips and tricks you need to get those tostones perfectly crispy every time.

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Ingredients You’ll Need

The magic of this Cuban Tostones with Garlic Mojo Recipe lies in using fresh, quality ingredients that complement each other perfectly. With just a few key items, you can enjoy authentic flavors from your own kitchen. When picking plantains, make sure they’re firm and fully green – that’s essential for that perfect crispy texture.

• Green Plantains: Choose firm plantains that have no yellow spots for the best crispness.
• Neutral Oil: Pick an oil with a high smoke point like vegetable or canola oil for frying.
• Salt: Essential for seasoning; adjust to your taste.
• Garlic: Fresh garlic cloves mashed into a paste give mojo its bold flavor.
• Sour Orange Juice: This adds citrusy tang; if you can’t find it, a mix of lime and orange juice works well.
• Olive Oil: Use good quality olive oil for the mojo sauce’s richness.
• Black Pepper: Just a pinch to balance the garlic mojo.

Variations

I love playing around with my Cuban Tostones with Garlic Mojo Recipe, especially when it comes to the dipping sauce and texture tweaks. Feel free to make it your own – the base technique is forgiving and adaptable to your taste buds.

• Spicy Mojo: I like to add a dash of cayenne pepper or some finely chopped fresh jalapeño to the mojo sauce when I want a little heat; my friends go crazy for this kick.
• Herb-Infused Tostones: Try sprinkling fresh chopped cilantro or parsley over the finished tostones for a fresh twist, especially for summertime gatherings.
• Vegan-Friendly: The entire recipe is naturally vegan – perfect for plant-based diets.
• Oven-Baked Option: For a lighter version, you can bake the plantains twice instead of frying, but I always find frying seals in that authentic Cuban crunch better.

How to Make Cuban Tostones with Garlic Mojo Recipe

Step 1: Perfectly Peel and Slice Your Plantains

Peeling green plantains can be tricky when you first try it—trust me, I used to struggle. The trick I discovered is to cut off both ends first, then make a shallow lengthwise slit through the peel without cutting into the fruit. You can then carefully work your thumb under the skin to peel it away. Slice the peeled plantains into roughly 2-inch chunks – this size fries up nicely to a perfect crisp.

Step 2: Fry the Plantain Chunks Until Lightly Golden

Heat your neutral oil in a deep skillet over medium-high heat. When the oil is shimmering, add the plantain pieces in batches without crowding the pan. Fry each batch for about 5 minutes, turning so they get a light golden color on all sides. Remove them with a slotted spoon and drain on paper towels – this keeps them from getting greasy.

Step 3: Smash the Fried Plantains

Now comes the signature move! Using a plantain press or the bottom of a sturdy glass wrapped in a clean paper towel, gently press each chunk to about 1/2 inch thick. Be careful not to smash too hard, or they’ll break apart and lose their lovely shape. This step helps create more crispy surface area during the second fry.

Step 4: Second Fry for Golden Crunch

Return the smashed plantains to the hot oil and fry again for 4-5 minutes. You’re looking for deep golden-brown edges with a crunchy exterior. Drain on paper towels once more and sprinkle generously with salt while they’re still warm—this step is key for flavor. Taste one and you’ll be hooked.

Step 5: Whip Up the Garlic Mojo Sauce

In a small bowl, whisk together mashed garlic, sour orange juice, olive oil, salt, and a pinch of black pepper until emulsified. This sauce is bright, tangy, and packed with garlicky goodness, the perfect partner for the crunchy tostones. Serve it on the side for dipping, and trust me, you’ll want to dunk every piece!

How to Serve Cuban Tostones with Garlic Mojo Recipe

Garnishes

I like to sprinkle fresh chopped cilantro or parsley over the tostones just before serving—it adds a lovely pop of color and a fresh herbal note that complements the garlic mojo beautifully. A squeeze of fresh lime on top also brings out the best flavors and brightens the whole dish.

Side Dishes

This Cuban Tostones with Garlic Mojo Recipe is perfect alongside classic Cuban mains like picadillo (seasoned ground beef), arroz con pollo (chicken and rice), or a simple sopa de pollo (chicken soup). It also pairs well with fresh avocado slices or black bean salad for a lighter meal.

Creative Ways to Present

When I’ve had guests over for parties, I like to serve these tostones stacked on a platter with small bowls of mojo sauce scattered around for easy dipping. Another fun idea is topping them with a scoop of guacamole, diced tomatoes, or a drizzle of spicy aioli for a snack platter that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the tostones in an airtight container lined with paper towels to absorb moisture. Keep the mojo sauce in a separate small jar in the fridge so it stays fresh.

Freezing

I don’t usually freeze tostones because they don’t reheat as crisply after freezing, but you can freeze the garlic mojo sauce for up to a month in an airtight container with no loss of flavor.

Reheating

To bring back that crispiness, I recommend reheating leftover tostones in a hot oven or air fryer rather than a microwave. About 5-7 minutes at 375°F works well to restore the crunch without drying them out.

FAQs

Final Thoughts

This Cuban Tostones with Garlic Mojo Recipe has become a staple in my kitchen because it’s simple, authentic, and absolutely delicious. I love how the crunchiness of the tostones pairs with the bright, garlicky mojo—it’s like a little Cuban party in every bite. Give it a try and I promise it’ll impress your family and friends just like it did mine. Trust me, you’ll be making this one again and again!

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