Serves: 9
1. Trim both ends off the plantains and cut them crosswise in 2-inch-long pieces. Peel off the skin. (There should be 3 pieces per plantain.) Pour about 2-inches of hot tap water in the bottom of a steamer and bring to a boil. Put the plantain pieces on the steamer rack, cover with a piece of foil and put on the lid. Steam the plantains 8 minutes. Remove to a plate. Blot with paper towels and let cool 6 to 8 minutes.
2. Put 1 piece of plastic on the bottom of the tortilla press and stand 1 plantain piece upright in the center of the plastic. Flatten the plantain slightly with the palm of your hand. Put the other piece of plastic on top of the plantain and close the hinged top. Press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.
3. In a large nonstick skillet, heat about 4 tablespoons of oil until the oil shimmers. Peel the top piece of plastic from the tostone. Sprinkle with salt. Flip the tostone onto your palm and carefully remove the second piece of plastic. Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides. Drain on paper towels. Keep warm in a 200° oven on a paper lined baking sheet. Repeat until all are flattened and fried. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fried Plantain Pancakes II recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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