TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
MOJO SAUCE
Steps:
- Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.
MOJO DIPPING SAUCE
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, mash the garlic, serrano, cilantro, and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice, oil, and honey, and stir to combine.
CUBAN MOJO SAUCE
This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh.
Provided by SassyStew
Categories Sauces
Time 15m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
- With the machine running, slowly add the oil in a thin stream until emulsified.
- Transfer to a small bowl and season to taste with pepper.
- Stir in the cilantro.
- The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.
BASIC MOJO SAUCE
This has a triple duty! It can be used as a tenderizer for meats,seafood or poultry! Also can be used as a marinate and/or condiment.This sauce is in my recipe for Pork Chops Stuffed With Crab # 417985.
Provided by Timothy H.
Categories Lime
Time 6m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, add garlic,salt,pepper,orange juice,lime juice,onion and oregano.
- Process for 2-3 minutes or until smooth. Through the feeder tube add the oilve oil until the mixture is throughly blended. Store in the refrigerator until ready for use.
Nutrition Facts : Calories 531.8, Fat 54.2, SaturatedFat 7.5, Sodium 585.3, Carbohydrate 13.5, Fiber 1.1, Sugar 7, Protein 1.1
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