Tostones Cubanos

Step by stepInstructions

1. Peel the plantains by cutting off the ends, scoring the skin lengthwise, and pulling it away in strips.
2. Cut the plantains into 1-inch (2.5 cm) thick rounds.
3. Heat the oil in a deep skillet to 350°F (175°C) and fry the rounds in batches for 3 to 4 minutes, until pale gold and cooked through.
4. Remove with a slotted spoon and flatten each round with a tostonera, the bottom of a heavy glass, or a cutting board, pressing to about ½ inch (1 cm) thick.
5. Return the flattened plantains to the hot oil and fry for 2 to 3 minutes more, until deep golden and crisp.
6. Mash the garlic with the salt and warm water to make a light mojo, toss the hot tostones in it, and serve immediately with lime wedges.