Homemade tostones (fried plantain chips) are surprisingly easy, and they can take a simple guacamole into an impressive party appetizer territory.
For: 6 servings
- 2 ripe avocados
- Urban Accents Mesa Rosa Chipotle
- juice of two limes
- 1 cup pomegranate arils (seeds)
- 1/4 cup finely diced onion
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 40 min
- Carefully remove skin and pits from avocados and mash the flesh with a fork or potato masher. Gently fold in onion, lime juice, and Mesa Rosa Chipotle Seasoning (to taste). Add pomegranate arils reserving some as garnish. Serve immediately or within in 24 hours. To keep it fresh, press plastic wrap into the top of the guac to prevent any contact with air and refrigerate.
- Carefully remove the peel from the plantain. It can help to cut off the tips of the plantain and make a shallow cut lengthwise down opposite sides. Discard peel and cut plantains into 1.5 inch pieces on a diagonal.
- Heat oil in a wide, shallow pan until a drop of water spits and spatters. Carefully place plantain pieces into the hot oil and fry 3-5 minutes on each side, until golden brown. Remove pieces to a paper towel lined plate and turn oil down to lowest setting.
- When plantains are just cool enough to hand, press them to appx 1/4 inch thick. We used a cutting board on the bottom and a plate on top. Once all pieces are smashed, heat oil again.
- Fry plantain pieces a second time 3-5 minutes on each side or until deep golden brown. Remove tostones to a paper-towel lined plate and season immediately with Mesa Rosa Chipotle Seasoning. Serve immediately with guacamole.