TOSTONES
plantains - green
oil for frying
deep cast iron
peel the plantain - score the sides and peel
cut the plantain in 1 1/2" slices (the larger slice the bigger tostone)
place the plantain in 350F oil and fry on both sides for 2 minutes.
take plantain out of the oil and cool for a minute then take a small wooden (or stiff) board and push down - leaving the plantain at least 1/4" thick.
take the smooched plantain and put it back in the fryer for another few minutes to firm up and brown.
CHICKEN SALAD - reina pepiada
1 lb roasted or precooked chicken
1/4 C Mayo
1 small yellow onion, finely chopped
1 tsp.minced garlic
2 tsp. finely chopped fresh cilantro
plantains - green
oil for frying
deep cast iron
peel the plantain - score the sides and peel
cut the plantain in 1 1/2" slices (the larger slice the bigger tostone)
place the plantain in 350F oil and fry on both sides for 2 minutes.
take plantain out of the oil and cool for a minute then take a small wooden (or stiff) board and push down - leaving the plantain at least 1/4" thick.
take the smooched plantain and put it back in the fryer for another few minutes to firm up and brown.
CHICKEN SALAD - reina pepiada
1 lb roasted or precooked chicken
1/4 C Mayo
1 small yellow onion, finely chopped
1 tsp.minced garlic
2 tsp. finely chopped fresh cilantro
1/2-1 jalapeno diced
Adobo Seasoning with pepper
optional : 1 avocado, finely chopped
Adobo Seasoning with pepper
optional : 1 avocado, finely chopped
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