Follow these steps for perfect results
salt
to taste
green plantains
peeled and cut into 1/2-inch chunks
beef stock
warmed
oil
for deep frying
bacon
cooked and crisped
garlic
chopped
fresh ground black pepper
to taste
fresh cilantro leaves
chopped
Mix salt into a bowl of cold water and soak plantain chunks.
Place stock in a saucepan over low heat to warm.
Heat at least 1 inch of oil to about 350 F degrees in a deep skillet.
Cook bacon or salt pork until crisp; remove from heat and drain.
Remove plantains from water, drain and dry them on towels.
Deep fry the plantain pieces until golden brown and tender.
Remove from oil.
Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera.
Fry the plantains again for 30 seconds on each side until slightly crispy.
While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the cooked bacon or pork.
Add salt and pepper to taste.
Alternatively, add the plantains to a food processor with bacon, garlic, salt, and pepper.
Process to the consistency of mashed potatoes, being careful not to over-process.
Place the mixture in soup bowls or wooden pilons.
Douse with broth.
Garnish with cilantro and serve immediately.
Expert advice for the best results
Use green plantains for the best texture and flavor.
Fry the plantains twice for extra crispiness.
Serve immediately while hot.
Everything you need to know before you start
15 minutes
The bacon or salt pork can be cooked ahead of time.
Serve in individual bowls or traditional wooden pilons, garnished with fresh cilantro.
Serve as a side dish with roasted pork or chicken.
Serve with a side of mojo sauce.
Complements the savory flavors and cuts through the richness.
Provides acidity to balance the richness.
Discover the story behind this recipe
A staple dish in Puerto Rican cuisine, often served during holidays and special occasions.
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