Guacamole seems to be one of the most popular appetizers around. Everybody loves a good guacamole, and it is so simple and quick to make, not to mention good for you. Everyone has different preferences when it comes to making guacamole. Some like it creamy, others chunky. Some people like lots of onion, and garlic, others not so much.
I tend to gravitate to a basic guacamole recipe most of the time. Avocado, lime, cilantro, salt and pepper with some diced tomato. More recently I have started adding a very little finely chopped shallot. Sometimes I will add a pinch of cayenne pepper to give it a little kick.
How do you like to make your guacamole?
The classic accompaniment for guacamole is of course tortilla chips. You could also use pita bread or veggies like carrots, or even zucchini which I discovered a while back. Slice your zucchini into thin rounds and then top with a dollop of guac. Delish! And much healthier than a tortilla chip.
I was introduced to another great companion for guacamole this year, tostones! Tostones are thick slices of plantain that are fried, then squashed, and fried again. They are traditionally deep fried, however I just fry them in a little coconut oil. Of course the amount of oil you use is really up to you. Be sure you are using a healthy oil that is resistant to heat, like coconut oil and not a cheap heavily processed and refined oil.
What you see above is a tostonera and it is what you use to flatten the plantains once you have fried them once. I was lucky enough to have one brought to me by my gf from Nicaragua. However when I was first introduced to tostones we didn’t actually have a tostonera so we found other ways. We used the bottom of a can, or the bottom of a mason jar. Both options work well, but it’s more fun with a real tostonera.
What do you usually dip into your guacamole?
Basic Guacamole and Tostones Recipe
- 2 avocados, pitted and peeled
- 1 roma (italian) tomato, cored and diced
- ½ tablespoon chopped shallots
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- ¼ teaspoon sea salt, or to taste
- freshly ground black pepper to taste
- 2-3 green plantains, peeled and cut into 1 inch slices
- coconut oil for frying
- For the guacamole, mash the avocados together in a bowl with the back of a fork. Add the rest of the ingredients and mix together.
- In a large pan, heat 2 tablespoons of coconut oil on medium heat and place the plantain slices in the pan. Fry for 2-3 minutes on each side until golden brown.
- Remove from pan and place on a plate with paper towl. The next step is to flatten/smash the plantain slices.
- Flatten using a tostonera as pictured above, or if you don't have one, you can use the bottom of a mason jar, the bottom of a can, or a big metal spatula.
- Add another 2 tablespoons or so of oil to the pan. Place the flat plantain pieces back into the pan and fry for another 2 minutes or so per side.You're looking for a golden color. I like to flip them over a couple of times to avoid burning them.
- Place the tostones back onto the paper towel and sprinkle with sea salt.
- Dip into the guacamole and enjoy.
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