Susan W Posted May 4, 2013 Share Posted May 4, 2013 Molov- how green were yours? Do you think they absorb less the greener they are? I never thought of the ripeness factor. Maybe that's why 99% of the recipes said green plantains. Link to comment Share on other sites More sharing options...
almcc Posted May 4, 2013 Share Posted May 4, 2013 This article talks about frying ripe plantains. And talks about the starch converting to sugar as the plantain ripens. The tostones I've had in a restsurant aren't sweet. http://latinfood.about.com/od/cookingbasicstips/a/Frying-Ripe-Plantains.htm I have a greenish one - I try it out tomorrow. Link to comment Share on other sites More sharing options...
Susan W Posted May 4, 2013 Share Posted May 4, 2013 This article talks about frying ripe plantains. And talks about the starch converting to sugar as the plantain ripens. The tostones I've had in a restsurant aren't sweet. http://latinfood.about.com/od/cookingbasicstips/a/Frying-Ripe-Plantains.htmI have a greenish one - I try it out tomorrow. That is the article I used to make mine. However I used my cast iron skillet and beef tallow. Link to comment Share on other sites More sharing options...
Moluv Posted May 4, 2013 Share Posted May 4, 2013 Molov- how green were yours? Do you think they absorb less the greener they are? Maybe not green but definitely not ripe. Yellow-green? I also did not use much oil, though I do remember having to add more. They were def not saturated. We dusted them with cinnamon which was absorbed by the oil to make a nice little glaze, then a little coarse Celtic salt. Link to comment Share on other sites More sharing options...
almcc Posted May 4, 2013 Share Posted May 4, 2013 Ok now I'm hungry. Link to comment Share on other sites More sharing options...
Susan W Posted May 4, 2013 Share Posted May 4, 2013 Ok now I'm hungry. Lol. I just walked next door to the store and bought two less ripe ones. Tostones and fried eggs for breaky tomorrow. Link to comment Share on other sites More sharing options...
almcc Posted May 4, 2013 Share Posted May 4, 2013 slw600- how were they? Link to comment Share on other sites More sharing options...
Susan W Posted May 4, 2013 Share Posted May 4, 2013 Just about to fry them up. I am going to lower the heat a bit too. I have always been taught that lower heat =oil absorption but all the recipes say medium heat so I will go with that. I will be back to report the results. :0) Link to comment Share on other sites More sharing options...
pjena Posted May 6, 2013 Share Posted May 6, 2013 I made the chicken tostada recipe last night for dinner. Super yummy! I loved it. Husband liked it. Boys thought it was ok but would have preferred regular tortillas. I'll be making this again! Link to comment Share on other sites More sharing options...
Susan W Posted May 6, 2013 Share Posted May 6, 2013 slw600- how were they? I like the less ripe much better! They absorbed less oil. Johnny's recipe is next. Link to comment Share on other sites More sharing options...
almcc Posted May 6, 2013 Share Posted May 6, 2013 slw600 - that is good to know!!! Link to comment Share on other sites More sharing options...
KellyF Posted May 27, 2013 Share Posted May 27, 2013 We just had the tostados recipe last night and loved them. Super delish! I unfortunately had to skip the marinade, as I can't have cilantro, but even with chicken simply spiced with cumin/saltpepper/chilli powder, they were really tasty. Link to comment Share on other sites More sharing options...
whirledpeace Posted August 22, 2013 Share Posted August 22, 2013 Holy smokes, I made this recipe a few days ago after seeing it recommended here, it was great! I love all things with mexican flavors. Even my picker eater loved it. Will definitely be a keeper around here! Link to comment Share on other sites More sharing options...
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