📝 About This Recipe
A cornerstone of Cuban comfort food, Chatinos—more commonly known as Tostones—are crispy, savory gems made from starchy green plantains. These sun-colored discs are twice-fried to achieve a glass-like crunch on the outside while maintaining a tender, creamy interior. Served hot with a side of pungent garlic mojo, they represent the soul of Caribbean home cooking and are the perfect salty snack or side dish.
🥗 Ingredients
The Plantains
- 4 large Green Plantains (Must be very firm and completely green with no yellow spots)
- 3 cups Neutral Frying Oil (Canola, vegetable, or peanut oil for a high smoke point)
- 1 teaspoon Sea Salt (Fine grain for even coating)
The Soaking Brine
- 2 cups Warm Water
- 3 pieces Garlic Cloves (Smashed)
- 1 tablespoon Kosher Salt
Quick Garlic Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil (High quality)
- 6 cloves Fresh Garlic (Minced or pressed into a paste)
- 2 tablespoons Sour Orange Juice (Or a mix of lime and orange juice)
- 1/4 teaspoon Dried Oregano (Preferably Cuban oregano)
- 1/8 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Prepare the soaking brine by mixing the warm water, smashed garlic, and kosher salt in a medium bowl. Stir until the salt is dissolved and set aside.
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2
Peel the plantains by cutting off both ends. Use the tip of a knife to score the skin lengthwise in 3-4 places, being careful not to cut into the flesh. Use your thumb to pry the thick skin away from the fruit.
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3
Slice the peeled plantains crosswise into thick rounds, approximately 1 to 1.5 inches thick. Aim for uniformity so they cook evenly.
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4
Heat the frying oil in a heavy-bottomed skillet or Dutch oven over medium heat until it reaches 325°F (165°C). The oil should be deep enough to halfway submerge the chunks.
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5
Carefully place the plantain chunks into the hot oil. Fry them for 3-4 minutes per side, or until they turn a light golden yellow and are tender when pierced with a fork. Do not let them brown at this stage.
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6
Remove the plantains from the oil using a slotted spoon and drain them on a paper towel-lined plate for 1-2 minutes.
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7
While the plantains are still warm, place one piece at a time between two pieces of parchment paper or inside a folded brown paper bag. Use a 'tostonera' or the flat bottom of a heavy glass to gently but firmly press down until the plantain is about 1/4 inch thick.
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8
Dip each flattened plantain into the prepared garlic brine for just 5-10 seconds. This adds flavor and ensures a steam-effect that keeps the inside moist while the outside gets extra crispy.
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9
Pat the brined discs very dry with paper towels. This is crucial to prevent the oil from splattering during the second fry.
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10
Increase the oil temperature to 375°F (190°C). Re-fry the flattened discs in batches for 2-3 minutes, turning once, until they are deep golden brown and very crispy on the edges.
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11
While the plantains finish frying, make the Mojo: Heat the olive oil and minced garlic in a small saucepan over low heat for 2 minutes until fragrant but not browned. Remove from heat and whisk in the sour orange juice, oregano, and pepper.
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12
Remove the finished Chatinos from the oil, drain briefly on fresh paper towels, and immediately sprinkle with fine sea salt while still glistening.
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13
Serve immediately while piping hot with the warm garlic mojo on the side for dipping.
💡 Chef's Tips
Always use green plantains; if they have started to turn yellow, they will be too sweet and soft to achieve the classic crunch. Don't skip the brine soak—it's the secret Cuban trick for infused garlic flavor and a superior texture. If you don't have a tostonera, a heavy plate or a meat tenderizer (flat side) works perfectly as a press. Ensure the oil returns to temperature between batches to prevent the plantains from becoming greasy and oil-logged. To keep them warm while finishing the batch, place the fried tostones on a wire rack in a 200°F oven.
🍽️ Serving Suggestions
Pair with a cold glass of Materva (yerba mate soda) or a classic Mojito. Serve as a side dish to Arroz con Pollo or Ropa Vieja. Top with a scoop of fresh ceviche or shredded pork for an upscale appetizer. Enjoy as a snack alongside a bowl of black bean soup for dipping. Serve with a side of avocado mash or cilantro-lime crema for a modern twist.