We guarantee you the hit of the next party with this combination! I was first turned on to smashed plantains in Medellin, Colombia. It’s basically a staple on every restaurant table, served instead of bread. They are sometimes called tostones or patacones depending on what country you are in. As for the guacamole, the secret is balancing the mixture with half mashed avocados and leaving the other half diced up into chunks.
Guacamole (serves 10):
8 ripe medium California avocados, peeled and pitted
1/2 red onion, minced
6 cloves garlic, minced
1 bunch cilantro leaves, finely chopped
Juice of 2 fresh limes
2 tsp ground cumin
1 tsp freshly ground black pepper
2 tsp salt
3-4 large ripe tomato, diced
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put (4) avocados in a mixing bowl. Using a fork, mash the avocados. Add the chopped onion, garlic, cilantro, lime, cumin, salt and pepper and mash some more. Dice the other (4) avocados into small chunks and add to the mix. Just before serving, add the chopped tomato to the guacamole and mix.
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Tostones:
INGREDIENTS:
6-7 green plantains
Cooking oil
Heavy pot for frying
Large bowl filled with water
Plantain press (Tostonera) or pan/board/plate covered with aluminum foil
DIRECTIONS:
