Tostones and Guac

It all started when…

We were sitting in a restaurant on the tip of the Nicoya Peninsula, Costa Rica soaking up our last day in the place that inspired this whole journey of ours. Neither of us new anything about Latin American cuisine as it was our first time in Central America, so we ordered the first unfamiliar thing we saw on the menu, and it was this exact dish. Fried plantains and simple guacamole. Before either of us could speak, all that was left were crumbles on the plate & a request for another order. It took us years to finally learn how to master this plantain smash technique, and let us tell you that are so damn happy to finally share it with you.

Directions

Trim the ends of the plantains and cut them in half crosswise. With a sharp knife, score the skin along one or more of its ridges, being careful not to cut into the flesh, and then peel off the skin in sections. Cut the two halves into 1-inch round pieces.

1. Heat a 10-inch skillet with 1/2 cup of the oil over medium heat. When the oil is hot (the plantains should sizzle when placed on pan), put about five plantain pieces in the skillet (spread out evenly). Fry until light golden on both sides, 3 to 4 minutes per side. Transfer the pieces with tongs or a fork to a plate lined with paper towels. Cook the remaining pieces the same way. This first frying process softens the plantains so they can then be smashed.

2. Remove the pan from the heat but don’t pour out the oil yet. Put a plantain round between 2 pieces of plastic wrap. With a smooth meat pounder or the bottom of a glass, gently smash the round so it flattens but doesn’t crumble; it will have uneven, ridged edges and be about 1/4-inch thick. Repeat with the other plantains!

3. Add the remaining 1/2 cup oil to the reserved oil in the pan and heat on medium high (a plantain will bubble around the edges when added). Fry four or five tostones on each side until golden, 2 to 3 minutes per side. Transfer to a platter lined with paper towels and immediately sprinkle with salt. Continue frying the remaining rounds & serve with a big ol’ bowl of guac or salsa! :)

4. In large bowl smash avocados, and slowly fold in all other ingredients until evenly mixed and desire of smoothness/chunkiness is reached :) (we like ours chunky!) Now what are you waiting for?! Dip those darn tostones in there & imagine yourself devouring these on the beaches of Mexico ;)