Cuban Tostones with Garlic Mojo Recipe

If you’ve never tried plantains before, you’re in for a treat with this Cuban Tostones with Garlic Mojo Recipe. These twice-fried green plantains turn out irresistibly crispy on the outside and tender inside, with a zesty garlic mojo sauce that takes them over the top. I absolutely love how this recipe transforms humble plantains into a crunchy, garlicky snack or side that’s bursting with Cuban flavors. Stick with me—I’ll share every tip you need so your tostones come out perfect every time!

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Ingredients You’ll Need

These ingredients come together perfectly to capture the authentic taste of Cuban tostones with garlic mojo. When shopping, look for firm green plantains—they’re the key to getting that classic crisp texture.

• Green plantains: Look for firm, green-skinned plantains because they’re starchier and less sweet, ideal for frying twice.
• Neutral oil: Use a high smoke point oil like vegetable or canola for frying so the plantains crisp up without burning.
• Salt: Simple but essential—for seasoning after frying to bring out the savory flavor.
• Garlic cloves: Fresh garlic mashed into a paste is what gives the mojo sauce its bold, zesty kick.
• Sour orange juice: If you can’t find this, I’ll share a substitute tip below—its citrusy tang really brightens the mojo sauce.
• Olive oil: Adds richness and body to the garlic mojo sauce for smooth texture.
• Black pepper: Just a pinch for balanced seasoning in the sauce.

Variations

One of the best parts about the Cuban Tostones with Garlic Mojo Recipe is how you can tweak it to your taste or dietary needs. I’ve tried a few spins and am happy to share my favorites.

• Spice it up: I like adding a pinch of cayenne pepper or smoked paprika to the garlic mojo for a subtle smoky heat that my family loves.
• Vegan option: This recipe is already vegan-friendly, but if you avoid olive oil, you can swap in avocado oil for the mojo sauce.
• Alternative coke juice: When I can’t find sour orange juice, I mix fresh lime and orange juice in equal parts and it works beautifully.
• Air fryer method: For a lighter version, I tried air frying the smashed plantains in batches; they come out crispy but with less oil.

How to Make Cuban Tostones with Garlic Mojo Recipe

Step 1: Prep Your Plantains Like a Pro

Start by carefully peeling your green plantains. It can be a little tricky because of their thick skin. I’ve found that slicing down the length of the plantain with a sharp knife first makes peeling easier—just don’t slice too deep into the flesh. Then, cut the peeled plantains into 2-inch chunks. This size fries up evenly and makes smashing easier later on.

Step 2: First Fry for Tenderness

Heat your neutral oil in a deep skillet over medium-high heat until shimmering but not smoking. Fry the plantain chunks for about 5 minutes, turning so they get lightly golden on all sides. This first fry softens the plantains perfectly for smashing later. Be sure to use a slotted spoon to transfer them to paper towels to drain excess oil.

Step 3: Smash ‘Em Down

Now for my favorite part: smashing! Use a plantain press if you have one, or place each piece between folded paper towels and press down gently with a flat-bottomed glass or pan. Aim for about 1/2 inch thickness. The key is even, gentle pressure so they stay in one piece but get nice and flat for crisping.

Step 4: Final Fry for Crispy Perfection

Return the smashed tostones to the hot oil and fry for another 4-5 minutes, flipping once so both sides turn golden and crunchy. Keep an eye out—they crisp up quickly here, so don’t get distracted! When done, drain on paper towels again and immediately sprinkle with salt to taste.

Step 5: Whip Up the Garlic Mojo Sauce

While your tostones cool just enough to touch, mix together the mashed garlic, sour orange juice, olive oil, salt, and pepper in a small bowl. This garlicky mojo sauce is such a vibrant dip—I discovered it adds the best zing and keeps the snack from feeling greasy.

How to Serve Cuban Tostones with Garlic Mojo Recipe

Garnishes

I love sprinkling a little extra sea salt or flaky salt on top of the tostones just before serving. Sometimes I add freshly chopped cilantro or a sprinkle of smoked paprika for a splash of color and subtle smoky flavor. A wedge of lime on the side never hurts either—it adds a fresh squeeze of brightness that balances the richness.

Side Dishes

My go-to pairings with Cuban tostones include classic Cuban dishes like picadillo (ground beef hash), arroz con pollo (chicken and rice), or even a simple black bean salad. They also make a fantastic side for grilled meats or seafood—especially when you want a crunchy, garlicky contrast.

Creative Ways to Present

For parties, I like arranging the tostones on a large platter with little ramekins of garlic mojo around for dipping. You can also stack the tostones in layers, drizzling mojo sauce and scattering chopped herbs between—makes for a fun, shareable presentation that impresses guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes I do!), store the tostones in an airtight container at room temperature if you plan to eat them within a few hours. Otherwise, refrigeration is best but they lose some crispness. I usually reheat before serving to refresh the crunch.

Freezing

I’ve frozen tostones in the past by flash freezing them on a baking sheet first, then transferring to a freezer-safe bag. When you want to enjoy, just reheat in a hot oven or air fryer—they come back surprisingly good, though still best fresh.

Reheating

To bring back that perfect crunch, I reheat leftover tostones in a hot oven (about 375°F) on a wire rack or in an air fryer for 3-5 minutes. Avoid the microwave unless you want soggy—trust me, it’s no fun.

FAQs

Final Thoughts

I hope you’ll give this Cuban Tostones with Garlic Mojo Recipe a try soon—it’s one of those easy, authentic dishes that bring a little sunshine and zest to any meal. The crunchy twice-fried tostones paired with the vibrant, garlicky mojo sauce instantly became a family favorite in my house. Once you master the technique, you’ll find yourself making them again and again, whether for weeknight dinners or lively gatherings. Trust me, you’re going to love how simple ingredients come together to create something so special. Happy cooking, friend!

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