INGREDIENTS

INSTRUCTIONS

To make the tostones:  With a small sharp knife cut the ends from each
plantain and cut a  lengthwise slit through the skin along the inside
curve. Beginning in  the center of the slit, pry the skin from the
plantain and cut the  flesh crosswise into 1-inch-thick pieces. In a
deep fryer or large  deep skillet heat 1 1/2 inches of the oil to 375F.
on a deep-fat  thermometer, in it fry a batch of the plantain pieces
for 1 1/2 to 2  minutes, or until they are pale golden, and transfer
them with a  slotted spoon to paper towels to drain briefly. Working
quickly,  using a tortilla press or the flat bottom of a glass or
bottle,  flatten each piece, a cut side up, between sheets of wax paper
to a  thickness of no less than 1/4 to 1/3 inch. Refry the flattened
pieces  in the 375F. oil, turning them occasionally, for 2 to 3
minutes, or  until they are golden, transfer them with a slotted spoon
to paper  towels to drain, and season them with salt. (The tostones
should be  crisp on the outside and chewy on the inside.) Fry the
remaining  plantain pieces in batches in the same manner. The tostones
are best  served immediately, but they may be made 1 day in advance,
wrapped  well in plastic bags, and reheated on a rack in a shallow
baking pan  in a preheated 450F. oven for 3 to 5 minutes, or until they
are  heated through. Serve the tostones with the sauce.  To make the
sauce:  In a heatproof bowl combine the onion, the scallions, the bell
pepper, the garlic, the chili, the salt, and the thyme. In a small
saucepan bring the water to a boil with the vinegar, pour the vinegar
mixture over the vegetable mixture, and let the mixture cool. Stir in
the lime juice and the oil. The sauce may be made 2 days in advance
and kept covered and chilled. Let the sauce come to room temperature,
stir in the chopped coriander, and garnish the sauce with the
coriander sprigs. Makes about 2 cups.  Makes about 24 tostones.
Gourmet February 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 478
Calories From Fat: 387
Total Fat: 44.1g
Cholesterol: 0mg
Sodium: 2347mg
Potassium: 510.1mg
Carbohydrates: 25.3g
Fiber: 7.3g
Sugar: 6.1g
Protein: 3.6g