Did we mention that all of the food we cook and all of the images we take for our website are made and taken in our kitchen, right before we eat the food? Well, if I haven’t, they are. I think its important to let you know there is no crazy setup for our cooking or photography – we cook everything on this site after a long day of work and even have time to sit down and enjoy each other’s company!

We like to point that out because we think it is important to note that these recipes are manageable and fit into real, actual life – not just for people who have hours and hours a day to pull out a delicious meal!

So with that being said, this recipe is Angel’s. I love that he has such a different cooking background than I do because it opens a lot of doors I would have never stepped through. I hope you all try to be a little adventurous and try it out!

Tostones

Green Plantains (make sure the peels are not too brown)

Adobo Seasoning (enough for dusting the plantains)

Coconut Oil (enough for frying)

Peel the plantains (don’t worry, this is not as easy as a banana, you aren’t for lack of skill – use a knife to help). Place the peeled plantains in a bowl of cold water and soak for about 20 minutes.

After about 20 minutes, remove the plantains from the water and cut them into 1 -1 ½ inch chunks (depending on how flat you want them to be – to use them as a chip, cut them into 1” pieces).

Heat the coconut oil over medium-high (to about 350 degrees Fahrenheit).

Fry the plantain chunks until lightly golden. Remove them from the heat and smash them flat (we use a glass or plate), then return them to the oil until golden brown.

Once golden brown, remove from the heat and lightly dust with Adobo Seasoning.

NOTE: you can smash these into a cup shape and fill them with goodies and then bake them to finish as well…like with our Taco Meat and then top with our Guacamole! And don’t forget the Traditional Paleo Flan or Lemon Flan!!