Puerto Rican Tostones (really fb)

In fond remembrance of a business trip with Kubicek to San Juan we finally made some proper Puerto Rican "tostones."  Picked up some skirt steak from Morello's (best fajita meat in OKC) yesterday and noticed some nice, mostly black and yellow plantains.  These make an awesome appetizer or side for any latin meal.

Give it a shot:

Buy 2 Plantains (mostly black and yellow will give you starchy but with some sweetness that is awesome with the salt)

Peel the plantains and cut them into 1" chunks (like you would a banana)

Put some oil in a skillet and heat it up (375 deg or med-high).
 They don't have to float in it- just put 1/4" or so on the bottom of the pan.

Fry them for two minutes on each side then put them on a plate.  Using the bottom of a soup can press them flat - they'll be about 1/4" thick.

When they are all pressed put them back in the oil for about 1 minute each side.

Sprinkle with kosher salt

Enjoy the salty sweet goodness

We enjoyed with some home-made guac and beef fajitas.  Not a bad little Wednesday night throw together!