Dairy-Free Cuban Breakfast Tostones with Avocado Crema

Ingredients

• 2 large Green Plantains
• 2 medium Avocado
• 2 tbsp Lime Juice
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 2 tbsp Water
• 2 cups Vegetable Oil
• Optional Toppings
• about 113 g Shredded Chicken
• 1/2 cup Diced Tomatoes
• 1/4 cup Red Onion

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large green plantains, then cut them into 2.54 cm thick slices.
2. 2Pour the 2 cups of vegetable oil into a 30.48 cm skillet and heat over medium heat until the oil reaches 163°C.
3. 3Carefully place the plantain slices into the hot oil and fry for 2-3 minutes per side, until they are lightly golden. Remove the plantains from the skillet and place them on paper towels to drain.
4. 4Place the lightly fried plantain slices between two pieces of parchment paper and smash each one firmly with the bottom of a sturdy glass or a tostonera until they are about 1.27 cm thick.
5. 5Increase the heat under the skillet to medium-high, bringing the oil temperature to 177°C.
6. 6Carefully return the smashed plantains to the hot oil and fry for another 2-3 minutes per side, until they are golden brown and crispy. Remove the tostones from the skillet and place them on paper towels to drain.
7. 7While the tostones are frying, combine the 2 medium avocados, 2 tablespoons of lime juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 2 tablespoons of water in a blender or food processor. Blend until the mixture is completely smooth and creamy.
8. 8Arrange the crispy tostones on a serving platter. Spoon the avocado crema generously over the tostones. Top with the about 113 g shredded chicken, 1/2 cup diced tomatoes, and 1/4 cup red onion, if desired.

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