Comments on: Chicken and Tostones

By: Hortencia

Hortencia — Wed, 24 Mar 2010 23:25:17 +0000

There is a problem with your recipe. Tostones are made with GREEN PLANTAINS OR PLATANOS VERDE not PERFECTLY RIPE PLANTAINS or PLATANOS MADURO which are the sweet plantains.

“He used perfectly ripe plantains, fried them at the perfect temperature, mashed them to perfection and fried them again for just the right amount time…’

For a great primer on plantains check out: http://www.instructables.com/id/When-is-a-green-plantain-not-a-green-plantain-Whe/

I believe it’s put together by the folks of a dual purpose plantain smasher called TOSTOBUENO.

By: Waleska

Waleska — Mon, 18 May 2009 04:03:15 +0000

mmmm…tostones. I am from Puerto Rico and this is one of my favorites !!!
You can eat tostones with this sauce: mix mayonaisse with ketchup and a mashed garlic.
You can cut the plantains chunks in diagonal, they are easier to mash.
You can mash them with the back of a small ceramic plate.
You can add salt and a tbsp. of oil to the boiling water and then add rice. This helps the rice to be fluffy,not sticky.
Buen Provecho !!!!

By: NORA

NORA — Wed, 22 Apr 2009 22:44:02 +0000

I LOVE THESE THINGS!!! I REMEMBER MY G-MA MAKING THEM WHEN I WAS A CHILD. SHE USE TO ALSO MAKE A DIPPING SAUCE TO GO WITH THE TOSTONES. THE ONLY THING THAT I REMEMBER IS THAT, IT HAD GARLIC AND VINEGAR IN IT. IT WAS A PERFECT TOUCH TO IT. IF YOU OR ANYONE ELSE KNOWS WHAT THE NAME OF THE SAUCE IS AND HOW TO MAKE IT, PLEASE LET ME KNOW. I’VE TRIED MAKING IT BY MEMORY BUT, IT NEVER COMES OUT THE WAY THAT I’D REMEMBER IT.

By: Vanessa

Vanessa — Mon, 06 Apr 2009 23:47:29 +0000

I live here in Dominican Republic and my husband LOVES them!!! what I do to always have some on hand or before the plantains starts to get yellow is I fry them one time, smash them and freeze them, when I need them just take them out and fried the second time, the flavor doesnt change at all!

By: Mercedes

Mercedes — Mon, 06 Apr 2009 18:24:27 +0000

I love tostones!!

By: Jillbert

Jillbert — Sun, 05 Apr 2009 20:41:12 +0000

Those tostones look soooo good! You’ve inspired me — now I have to make them this week.

By: Erin

Erin — Sat, 04 Apr 2009 17:42:06 +0000

LOL! Used the ketchup to entice the kids to eat them. They loved them!!!

By: MaryAnne

MaryAnne — Sat, 04 Apr 2009 17:19:29 +0000

zoinks! you served KETCHUP!! tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!)

rice–1c. raw feeds 2-3 people (adults) 2 when I make REAL GOOD beans!

tostones need to be dipped in salted water, fried, then pulled, drained, salted, smashed, then fried again, drain…tastes like a thick potato chip…we prefer meduras, but to each his own, right?

green plantains are cheap, ripe ones are more expensive.

I’d normally bypass a post like this, but I immediately noticed the ketchup and had to share

By: Erin

Erin — Sat, 04 Apr 2009 03:24:11 +0000

Thanks!!! Was wondering why it was so cheap! Wrote the post after I made dinner (I usually write them as I cook!). Thanks…will edit now!

By: Jamison

Jamison — Sat, 04 Apr 2009 03:22:03 +0000

I never knew what to do with plantains, now I do.
As a side note, the cost of the oil was not factored in this one.