Making Tostones with Abuela


This month, readers are in for a heartwarming treat as Caroline and Sandy extend a warm welcome to Caroline’s other beloved “Abuela,” Villma Santini, hailing all the way from Puerto Rico. The kitchen transforms into a hub of delightful chaos and laughter as three generations come together for a magical culinary journey. In the midst of shared stories, cultural exchanges, and the aroma of traditional spices, the trio embarks on crafting a Puerto Rican delight—tostones. Villma, with her expertise rooted in the vibrant culinary traditions of Puerto Rico, adds a touch of authenticity to the kitchen adventure. As the ingredients blend with the joyful banter, the magical experience becomes a celebration of family, love, and the art of creating delicious tostones that encapsulate the essence of Puerto Rican cuisine. Join us in savoring the flavors and the sentimental moments that make this month’s “Cooking with Grammy” a truly unforgettable experience.

Tostones

2-3 tsp Cilantro
2 – 3 tbsp Garlic (minced)
Seasoning – we used Adobo Seasoning (salt or Garlic Sauce or pepper to taste)
2 – 3 tbsp Butter
2 – 3 tbsp Olive Oil
2 – 3 green plantains
Frying oil

Procedure:

Garlic Sauce

Chop the cilantro into small pieces. Crush the garlic. In a frying pan, place the butter with the olive oil. Once melted, add the garlic and cilantro. Stir and cook for 1 – 2 minutes or until slightly thickened. Let it rest for about 3 seconds and add it to the tostones.

The Tostones

Peel the green plantains. Cut them diagonally. Fry them in very hot oil (covered by the oil). Tip: to know if the oil is hot enough: place a small piece of plantain in the oiland if the oil is ready, you should see bubbles and the plantain should float in the oil.
When the plantains begin to turn yellow, remove them from the oil and place them on absorbent paper. Place one by one in the tostonera to smash them once. Tip: use a little of the frying oil in the tostonera to prevent sticking to it. If you don’t have a tostonera you can use the back of a cup. Double fry the smashed tostones. Toknow if they are ready, poke them with a fork. They should feel crispy.

Enjoy with the garlic sauce, mayo ketchup or the sauce of your preference.

For more Cooking with Grammy videos and recipes click here.