I have made this recipe over and over again but only a my house. I have yet to to test these babies on my Caribbean and/or Hispanic friends. For sure I will not tell them these were not fried because I will get dissed right away. Therefore, I will have to trick them. Yes, lie.
These high in fat fried traditional tostones are like the French Fries to the Caribbean menu. In this case, we will modify the recipe in order to make them as guilt-free as possible all while adding a few guilty pleasure points. The first is turning them into a nacho style dish with lots of accoutrements. The second being the accoutrements themselves that will your fingers snap quicker than you can say :”What did you put in this?”. The million dollar question has a free answer. Scroll down.
Healthy Loaded Tostones
- 2-3 Plantains
- 1/4 cup Olive Oil or Coconut Oil
- Salt and Pepper
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 bunch of Cilantro
- 5 Garlic gloves
- 1/2 tsp Black pepper
- 1 tsp Salt
- 3/4 cup Vegetable or corn oil
- 1/4 cup Of freshly orange juice
- 1/4 cup Apple cider vinegar
- 1 Sliced avocado
- 1 sprig cilantro
Cuban Turkey Picadillo:
- 2 Tablespoons olive oil
- 2 medium cloves garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1/2 pound Ground Turkey (1 Pack)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 dried bay leaf
- 1 canned, no-salt diced tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup sliced Pimento Stuffed Olives
- 2 Tablespoons olive brine
For the Tostones…
- First, peel plantains and cut into one-inch pieces. Add H2O, garlic and onion powder and bring to a boil.
- Add plantains to water and boil until soft. This will take between 10-20 minutes.
- Once soft, drain and place them on a cookie sheet. Smash each piece using a can or any cylinder shaped smashing device.
- Lightly brush coconut oil and add salt.
- Drop your pan in the 425F oven for 10 minutes on each side.
For the Picadillo…
- Heat olive oil in a large skillet over medium-high heat. Add the onions, bell pepper, garlic and bay leaves.
- Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon.
- Return the same skillet to the burner, and reduce the heat to medium. Cook, stirring occasionally, until the onion is softened and translucent.
- Return the cooked turkey to the skillet, and add the olive brine, tomato sauce, olives, capers, cumin, and cayenne.
- Simmer for 15 minutes. Season with salt and pepper, to taste.
For the Mojo…
- Peel your garlic, cut in halves and mix with oil on a skillet over Medium heat until they are tender for about 15 minutes.
- Remove the garlic and smash into a paste. Save the oil, as we will use it again.
- Add the oil, vinegar, orange juice, salt and pepper and blend enough to get the thickness you want.
- Once it is all well mixed, add salt and pepper to adjust to your taste buds’ standards.
For the final plating:
- Place plantains in the base of the plate and top with picadillo.
- Add sliced avocados on top of the picadillo.
- Drizzle some mojo on top of the avocado and let it slip and slide on the sides of the tostones. #foodporn
- Decorate it with more greens on top! It should be looking like a plantainian forest.