I first had tostones with mojo sauce at a Restaurant and I was HOOKED. To me, plantains are a perfect combination of banana and potato, both which I love. I love plantains whether they are crispy-better-than-potato-chip fried green plantains (tostones) or the perfectly caramelized and naturally sweet black plantains (maduros). Tostones with mojo sauce is an easy, inexpensive side dish to add a Caribbean-Latin flair to your meal.
I was on a mission to find a recipe to make tostones with mojo sauce at home. I love recreating our favorite restaurant dishes at home, it helps us save money by eating in (though sometimes it backfires as my Superhubby never wants to eat out anymore). I found these recipe for tostones and mojo sauce at The Food Network. As usual, I’ve added my tips for how I cook and reheat the food to make it as easy as possible with my hands damaged by Rheumatoid Arthritis and my limited energy.
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Tools and Tips to Make Tostones with Mojo Sauce:
- The mojo sauce tastes best if you have time to make it ahead and refrigerate for a couple hours before serving.
- You’ll need a blender (this is the one I have)* or food processor* to make the mojo sauce. When I’m done making the sauce, I put about a cup of water in the empty blender jar, put the lid back on and stir on the lowest setting. It helps get food particles out of the blade. Empty the water, then put the whole jar in the dishwasher with the blade attached. It saves me from struggling to unscrew the blade. This works ONLY for veggies and fruits, if I have raw egg, dairy or meat in the blender, I make sure to take apart every piece of the blender and wash thoroughly.
- Since I cannot buy half a bunch of Italian parsley and cilantro, I make a double batch and freeze half. Take it out of the freezer the day before you want to serve it. Stir it up and it tastes just as good!
- The mojo sauce tastes fabulous on tostones but goes great in sandwiches (especially Cubans) or as a dip for regular kettle potato chips or plantain chips.
- To flatten the hot plantains, you will need a tostonera press*, a Metal Spatula* or the flat side of a meat tenderizer*.
- The tostones taste best freshly made but reheat well in a toaster oven or regular oven baked at 400 degrees for 10-12 minutes (depending on the thickness of the tostones). I LOVE my Black & Decker toaster oven* because it has push buttons instead of knobs that are usually difficult for me to turn.
Tostones with Mojo Sauce Recipe and Ratings:
I rate my recipes by how easy they are to make with my RA hands and how much my family enjoys it:
RA Ease of Prep Rating: 3 out of 5 (pretty easy, less than 30 minutes to make even for me!)
Family Yumminess Rating:
5 out of 5 smileys (everyone in my family of 5 loves the tostones. The little ones have developed a love for these as they got older, thank goodness)
- For Tostones:
- 3 plantains
- Olive oil to fry plantains about ¼ inch in skillet (1/4 to ¾ cup)
- Salt and pepper to taste
- For Mojo Sauce:
- ½ red onion, sliced
- 2 garlic cloves
- ½ bunch Italian parsley
- ½ bunch cilantro
- 2-4 limes, juiced (to taste)
- ½ cup extra-virgin olive oil
- For Tostones:
- Pour oil into deep skillet and preheat to medium-high heat.
- Peel plantain and cut into ½ inch slices.
- Fry plantains until golden brown on both sides (about 1-2 minutes each side).
- Use tongs to put plantains cut side down onto paper towel lined cutting board.
- While hot, press with flat side of meat tenderizer, metal spatula or tostonera to flatten.
- Return flattened plantains to hot oil and fry on both sides until crisp (about 1 minute each side). Drain on paper towels.
- Season with salt and pepper.
- Keep warm on cookie sheet in a 200 degree oven or toaster oven.
- For Mojo Sauce:
- Put the parsley and cilantro in the blender or food processor first.
- Put red onion, garlic and limes into blender or food processor.
- Start to puree and slowly drizzle in the olive oil.
- When well pureed, season with salt and pepper to taste and set aside.
- Garnish with extra cilantro if desired.
Mojo sauce can be prepared ahead and refrigerated. The flavors meld together better when it has a couple hours to sit before serving.
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What are your favorite Caribbean recipes? What are your favorite international cuisines? What restaurant recipes do you like to make at home?