This dish may be a new all-time favorite. Tostones are plantains that are sliced, fried, squished, and fried again. Mojo is actually a marinade that is used for meats, but can also be used as a sauce (it is pretty yummy served over pernil). The tostones are excellent on their own, but top them off with a little mojo and they are heaven. The tostones recipe is from multiple sources--most of them are almost identical in directions, but the mojo is my own take on this sauce/marinade.
warm, salted water
Peel the plantains and slice into pieces 1-1 1/2" thick. Heat enough oil in a skillet to have it about 1" deep over medium high heat. Make sure the oil is hot before beginning to cook!
In small batches, cook the plantain slices about 3-4 minutes per side. Remove from pan and place on a paper towel to drain.
Using anything flat and slightly heavy (or using a tostone press, if you can find one), press/squish the plantains on a flat surface until they are about 1/4" thick.
Dip the squished plantains into the salty water and then place back into the hot oil. Cook until they are slightly brown and crispy on each side.
Salt immediately after removing tostones from the frying oil. These can be served alone or with a sauce, such as mojo.
Juice from 3 limes
3 garlic cloves, minced
2 TB chopped cilantro
1/4 t. cumin
1/8 t. allspice
1/3 c. olive oil
Mix together lime juice, garlic, cilantro, cumin and allspice. Add olive oil slowly as you are briskly whisking the mixture. Can be used as a sauce or marinade.