ajillo

This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). Alternatively, a light olive oil blend that is made for frying would also work too. 

You will need unripe green plantains for tostones; yellow ones will not do here as they have already started to soften and ripen. Bananas will not work for tostones, either. Plantains can be found at most grocery stores and health foods stores. For the soak, I often just soak the cut plantains in salted water; feel free to toss in a couple cloves of crushed garlic for a little more flavor.

Tostones are traditionally served with an ajillo, an easy homemade garlic dip. I&#x27;ve added some fresh cilantro (coriander) to mine to add some freshness. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. If that&#x27;s not your thing, feel free to go light on the garlic. Another alternative dip, which I&#x27;ve added to the notes of this recipe would be a mayonnaise and ketchup combination– salsa rosada (pink sauce)– I usually add a clove of freshly grated garlic to this to add some more flavor.

Tostones Recipe

/ 15 g mayonnaise

/ 15 g Ketchup

fine-grain sea salt,

garlic

/ 3 g fine-grain sea salt

/ 8 g fresh cilantro (coriander), lightly packed

/ 60 ml olive oil

green plantains (not bananas)

/ 15 g fine grain sea salt

/ 720 ml water

Slice the ends off of the plantains. Make...

Slice the ends off of the plantains. Make three vertical cuts along the length of the plantain, only making sure that you are cutting into the skin. Under cold running water, using your fingers or a butter knife (the tip of your knife works best) to remove the skins. With a sharp knife, cut each plantain into ¾-inch to 1-inch slices. Set aside.

Mix the 3 cups of water and salt...

Mix the 3 cups of water and salt together (just until the salt is dissolved). Place the thick rounds in the salt water for ½ hour or no less than 10 minutes.

In the meantime, prepare the Ajillo: Using a...

In the meantime, prepare the Ajillo: Using a mortar and pestle, pound the salt and garlic together. Add in the cilantro and break it down until it's pasty. Once that's done, mix in the olive oil and adjust the salt to taste. Alternatively, you can use a food processor or finely chop the cilantro, grate the garlic, and mix everything together.

To make the Mayo Ketchup Sauce: In a...

To make the Mayo Ketchup Sauce: In a small bowl, combine ketchup, mayonaisse, and garlic, and set aside (this will be good for up to 3 days, covered, in the refrigerator).

Remove the plantain slices from the water and...

Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. This will prevent oil splatters.

Heat the oil on medium heat (oil should...

Heat the oil on medium heat (oil should be around 325ºF / 160ºC). In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Repeat with all the plantains, then remove from the oil and drain.

Place one of the fried plantains between two...

Place one of the fried plantains between two pieces of parchment paper. Using the flat side of a meat mallet, the bottom of a mug, bottom of a glass, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is evenly flattened (roughly 1/4-inch / 2/3-cm thick. Repeat with the rest of the fried plantains.

While smashing all of the plantains, crank the...

While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). After all of the plantains have been smashed, fry them once again until golden brown and crispy. Immediately salt them as they come out of the oil.

Serve Tostones with Ajillo and or Mayo Ketchup...

Serve Tostones with Ajillo and or Mayo Ketchup Sauce.

El conejo al ajillo es una receta tradicional de la cocina española llena de sabor. Un plato muy sencillo de cocinar y con el que uno siempre acaba chupándose los dedos.

Conejo al ajillo

conejo (1,5 kg aprox)

dientes de ajo

vaso de vino blanco

Tomillo del campo

ojo de pájaro

Aceite de oliva virgen extra

Vinagre de manzana

Pelar y aplastar un poco los ajos (que chasquen)

Dorar a fuego medio los ajos y la guindilla (una vez dorados sacar y reservar)

Incorporar los ajos, la guindilla, el tomillo, el vino blanco y el vinagre de manzana

Dejar que evapore el alcohol un poco, tapar y cocinar a fuego bajo 20 ó 30 minutos

Servir sólo o con algún acompañamiento (patatas, arroz, ensalada…)

El ajillo pastor es un aderezo típico de Jaén que se suele utilizar para realzar una carne, un huevo frito o unas patatas: las opciones son infinitas. En este caso, te

Patatas al ajillo pastor, la receta del aderezo de Jaén que realzará tus platos

500 gr. de patatas

cucharadita de pimentón dulce

cucharadita de comino en grano

½ cucharada de orégano

ml. de vino blanco

ml. de vinagre

Romero fresco

Aceite de oliva

1. Prepara una majada con los dientes de ajo pelados, una pizca de sal y el comino. Incorpora el pimentón, el orégano, el vinagre, el vino y mezcla bien.&nbsp;

2.&nbsp;Pela las patatas y córtalas en rodajas no muy gruesas. Dóralas por ambas caras, en una cazuela o sartén amplia, con un poco de aceite de oliva. Retira un exceso de aceite, si es necesario, y añade el majado. Cubre con un poco de agua para acabar de cocer las patatas.

3.&nbsp;Sirve las patatas en un plato con romero fresco picado.

Te explicamos paso a paso, de manera sencilla, cómo hacer la receta de patatas al ajillo pastor. Tiempo de elaboración, ingredientes,

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Top 4 ajillo recipes from across the web

The most viewed ajillo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Receta de patatas al ajillo pastor:...

The most viewed ajillo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine