I didn’t invent tostones, those have been around for a long time. Tostones are simply plantains that have been cooked, smashed, and then cooked again usually fried. Maduros are the sweet version of tostones and equally as good.
While I might not have reinvented the wheel when it comes to plantains, I did create an AMAZING sauce to go with it. My secret weapon?
I’ve seen liquid smoke in recipes before and even found it in grocery stores near me but I never bought it. The reason? The brands I kept finding had added colors and preservatives, even the ones at Whole Foods which was a little bit of a shock. So I left liquid smoke on the shelf and used smoked paprika in most recipes to get my smoky fix.
I don’t know why I never thought of it before but recently I decided to check Amazon to see what brands of liquid smoke they had. Low and behold they had plenty of color and preservative free options. So I ordered some and now I’m addicted. I want liquid smoke in everything. Even my smoothie.
Ok, maybe not my smoothie but you get the point. The sauce is a simple cashew cream but the little dose of smoke takes it to another level. You can use it in tacos, with vegetables, or even on burgers. But I like dipping my tostones in it and reveling in the smoky goodness.
I’m weird that way!
Tostones with Smoky Chipotle Cream
For the tostones:
- 2-3 green plantains, as green as you can find them
- 1 lime
- 1 tbsp salt, plus extra for sprinkling
- Peel the plantains and slice them into coins about 1-in thick. Don’t slice them too thin or you won’t be able to smash them very well.
- Place them in a pot and cover with cold water. Add the tablespoon of salt and bring the water to a boil. Lower to a simmer and let the plantains cook for about 10 minutes. They should easily slide off a fork when pierced.
- Drain the plantains and let them cool for a minute. Get a piece of parchment or wax paper and a meat mallet or plate. Place the slices of plantain between the parchment or wax paper and GENTLY smash with the smooth side of the mallet or plate. Don’t obliterate the plantains, just smash enough to get a rough edge.
- Heat a skillet over medium-high heat and add a little coconut or olive oil. Cook the plantains until they are browned on both sides. Remove to a plate and while they’re still hot, squeeze lime juice over them and sprinkle with a little salt.
For the smoky chipotle cream:
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1/2 cup full-fat coconut milk
- 1 tsp chipotle chili powder (can also use regular chili powder just add 1/4 tsp cayenne pepper for a kick)
- juice of one lime
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp liquid smoke (I used Wright’s Hickory Smoke)
- Add everything to a blender and blend until smooth and creamy. Put on everything. 🙂
What are you guys up to this weekend? We’re headed to the Indiana dunes for a weekend of camping!