Ok, I’ll confess. I’m not entirely sure if all three of these things are supposed to go together, but the combination tastes like heaven so BAM there you have it. Tostones con carnitas y pico de gallo was born when my brother Mark’s Venezuelan friend, Eva, came to town for a visit. I cooked her dinner and for dessert we had fried ripe plantains. She told us how her mom used to make tostones (which are made with green plantains) and they would top them with meat and sauce or various other options. The way she described the tostones sounded to me like what I know as tostadas. I wanted to make them IMMEDIATELY but we only had ripe plantains, and we had eaten them all, not to mention we were stuffed from dinner.
Since the fateful night that we discussed tostones, I have traveled to Thailand, launched my new Italian Cuisine book, amongst other various activities like taking care of three kids, three dogs and nine chickens. So, last week I finally made them and they were awesome, fun, and delicious. We also made a spicy aioli to top them off with which you don’t have to include but I highly encourage you to take that extra step.
Below are the directions that will take you to a tasty paradise; now go have fun in the kitchen!
Tostones con carnitas y pico de gallo
In the morning, make your carnitas! Recipe found by clicking here.
When the carnitas are done, prepare the pico de gallo
Pico de gallo
2 large tomatoes, diced
1 small red or white onion, diced
1/2 cup finely diced fresh cilantro leaves
1 jalepeno or serano chile, seeds removed and minced
1 tsp sea salt or to taste
1/2 teaspoon black pepper or to taste
1 garlic cloves, minced
Juice from 1 lime
1. Mix all of the above ingredients together in a medium mixing bowl and place in the refrigerator to keep fresh.
Next make the aioli: (if you want to)
Easy Spicy Aioli
1 cup homemade mayo (recipe found here)
1 tablespoon hot chili sauce of your choice like Tapatio or my new favorite is the Jalepeno Pepper Hot Sauce from Trader Joes (ingredients are jalepenos, vinegar, and salt).
A couple squeezes of lime juice.
1 garlic clove, minced
1. Gently mix all of the above ingredients together in a small bowl and place in the fridge until ready to serve.
Now time to make the Tostones!!
2-3 GREEN plantains, peeled and cut into 2 inch long round pieces
1 cup coconut oil for frying or other cooking oil of your choice such as lard or tallow
1. In a deep frying pan, melt the cooking oil over medium high heat.
2. Once the oil is hot, add the plantain slices into the hot oil standing on one end.
3. Fry until the one side is golden brown, flip and fry the other side until golden brown.
4. Carefully remove from the oil and one at a time, place on a cutting board and using the bottom of a dinner plate, flatten the fried plantain.
5. Add the flattened plantains back into the hot oil for about 30 seconds to 1 minute per side, watch carefully and do not burn!
6. Remove the tostones from the oil and they are ready to serve!
To assemble the tostones, top each one with a big spoonful of carnitas, a bit spoonful of pico de gallo, and drizzle with the aioli. I also strongly suggest you serve them with sliced avocado and even some shredded cabbage or other salad greens of your choice.
Eat, enjoy, be happy.