INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE CHIEN
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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