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Caramelized Plantains (Tostones)

Updated: Nov 21, 2019


25 lbs very ripe plantains

1 gallon vegetable oil

Makes App. a half a hotel pan


Peel and slice plantains into 1/2 inch thick slices. Deep fry the plantains at 315, for app. 6 mins, or until soft and caramelized. Note: after frying plantains, put in container and tightly wrap with plastic wrap, and let sit for 1 hr, this will finish the caramelizing process.

Technique For Plating Cachapas:

To plate properly, first place corn cake onto plate. Smear an inch of the black bean paste onto the corn cake. Cover bean paste with a layer of caramelized plantain. Next pile either sauteed chicken or tofu over the plantain. Garnish with either fresh sliced avocado, or guacamole, and crumbled queso fresco. Note: Using tofu and omitting the queso fresco makes this an entirely vegan meal.  

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