Ancho Chili & Lime Tostones

Every family, no matter what culture, has one of those staple foods that has been passed around the table so many times that you can’t help but feel close to home every time you eat it. For me, those are Tostones! At my grandparents house, we called them Patacones, the terminology used in Central America, Panamá in our case. In my Shrimp and Avo Patacones post, I talk a little bit more about tostones/patacones as it pertains to my background and where I grew up, got check it out!

Tostones means “twice fried” which is the absolute best definition for what they are! An unripe or green plantain is peeled and sliced thick then fried until just golden. A “tostonera” is then used to flatten the fried slices to be fried again until golden brown, then sprinkled with a bit of sea salt. (If you don’t have a tostonera, don’t worry, neither do I! Any hard flat surface like a firm plate or cutting board will also do the trick!)The result is a delicious savory snack that’s crunchy on the outside and soft with a tiny bit of sweetness on the inside! Ughh soo good!!

Typically, we eat tostones plain or with a dash of salt, but this time I decided to elevate it a bit more with a bomb-ass Ancho chili and lime spice! Chili and lime is one of those classic go-to combinations and it works soo well sprinkled over freshly fried tostones.

It’s best to cook the plantains within a day or two of purchasing because they ripen fast and if too ripe, they will not be able to hold their shape and texture. Sometimes I stick mine in the fridge for up to two days then let them come back to room temperature before peeling, slicing and frying.

So there you have it! Tostones are super easy and literally these can be fried up and enjoyed in about 20 minutes! Add some slice avocado on top, dip it in some guac, top with meat or veggies, the combinations are deliciously endless! Let me know your favorite way to eat tostones in the comments below!

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Ancho Chili & Lime Tostones

by Jasmine Nichole Sanders | More Than You Can Chew

Twice fried, crispy on the outside, soft on the inside and lightly seasoned with bold Ancho chili and lime flavors.

Ingredients

2 unripe (green) plantains
1 tbsp Ancho chili powder
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 lime
oil for frying
Instructions
Heat frying oil to 350 degrees. You can either pan fry or deep fry.
Peel and slice each plantain into 1.5 inch thick slices. Fry plantains until golden, about 3 minutes deep fried or 2 minutes per side if pan frying. Remove plains from oil and drain on a paper towel. Do not discard oil.
Meanwhile, mix chili powder, garlic powder, salt and pepper in a bowl. Slice lime into wedges.
Use a tostonera* or a solid flat object like a small cutting board to gently flatten each plantain slice until they are about 1/4 inch in thickness. Do not over flatten or they will come out more like potato chips.
Fry the plantains in the same oil previously used until golden brown, using the same cooking times as above.
Sprinkle and toss lightly with Ancho chili seasoning and squeeze with fresh lime. Serve with avocado slices (optional).