Totally Tostones

1. 1

   Put 3 cloves garlic into a mortar and add 1 teaspoon salt.

2. 2

   Mash with the pestle until it forms a smooth paste; set aside.

3. 3

   Bring a large pot of water to a boil.

4. 4

   Cut both ends off the plantains and run a knife just through the skin down the sides.

5. 5

   Drop them into the boiling water for 10 to 15 seconds.

6. 6

   Take them out and plunge them into ice water.

7. 7

   Peel the plantains and cut them into 1/2-inch thick slices.

8. 8

   Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in batches, on both flat sides until browned, about 2 minutes per side.

9. 9

   Remove with a slotted spoon and drain on paper towels.

10. 10

    Press the tostones in a tostones press or on a cutting board with the bottom of a small heavy pot until they are about 1/4-inch thick.

11. 11

    Toss them in a bowl with the garlic paste.

12. 12

    Re-fry the tostones in the hot oil until golden brown.

13. 13

    Serve as is with a sprinkling of salt or with a dab of one of the suggested toppings.

No additional tips available.