15-minutes or less Archives - A Sassy Spoon®

Batido de Mamey (Cuban Mamey Milkshake)

Jamie Silva — Wed, 20 Aug 2025 11:00:00 +0000

Growing up in a Cuban family, enjoying a sandwich alongside a creamy milkshake was totally normal.

My favorite will always be un batido de trigo, but this batido de mamey is a close second!

Mamey sapote has a mellow, slightly sweet flavor that just tastes like childhood to me.

Some people say it reminds them of sweet potato or pumpkin… but I don’t see it! 🤷🏻‍♀️

Whether you sip this refreshing shake with a pan con bistec or enjoy it on its own, I have a feeling it’s going to become one of your go-to treats.

Let me show you how to make it!

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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Step-by-Step Instructions

Unlike regular milkshakes made with ice cream, Cuban batidos are made with whole milk and sweetened condensed milk for that rich, creamy texture.

Similar to making my strawberry guava milkshake…you just toss the mamey into a blender with milk, condensed milk, a little sugar, and ice, then blend until smooth.

⭐️ But before you make this batido, check that your mamey is ready. A ripe mamey should give slightly when pressed and have a deep, salmon-colored flesh that scoops out easily (like a ripe avocado). If it feels firm to the touch, give it a few more days to ripen on the counter.

Cut the mamey in half lengthwise, just like you’d slice an avocado, and remove the seed.

Scoop out the flesh with a spoon. If it’s ripe, it should come out easily and feel soft, like a perfectly ripe avocado.

Add all the ingredients to a high-speed blender. Blend on high for 1–2 minutes, until smooth and creamy.

That’s all, mi gente!

Your creamy, dreamy Cuban batido de mamey is ready in just 10 minutes (just like my batido de mango).

Bonus points if you’re enjoying this creamy shake with a Cuban sandwich like a true Cuban.

Batido de Mamey (Cuban Mamey Shake)

This batido de mamey is a creamy Cuban milkshake made with just 5 ingredients. Think ripe mamey, whole milk, sweetened condensed milk, sugar, and ice. It blends up in under 10 minutes and tastes just like the ones I grew up enjoying with un pan con bistec. Super cold, thick, refreshing, and full of nostalgia.

Course Breakfast, Lunch, Snack

Cuisine Cuban

Keyword batido de mamey, cuban batido, Cuban mamey, mamey sapote

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 478kcal

Author Jamie Silva

Equipment

High-Speed Blender

Ingredients

1 cup mamey*
1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons sugar to taste
1/2 cup crushed ice

Get Recipe Ingredients

Instructions

Cut the mamey in half lengthwise, just like you’d slice an avocado, and remove the seed.
Using a spoon, scoop out the mamey flesh and try not to eat all of it. That's the hard part! If it’s ripe, it should come out easily and feel soft, like a perfectly ripe avocado.
Add the mamey, milk, sweetened condensed milk, sugar, and ice to a high-speed blender. Blend on high for 1–2 minutes, until smooth and creamy.
Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
Pour into a glass and serve immediately. Enjoy on its own or with your favorite Cuban sandwich. Buen provecho!

Notes

* You can use 1 cup of frozen mamey pulp, if that’s what you can find. Just allow the pulp to thaw slightly before adding it to the blender. Skip the ice.

Nutrition

The post Batido de Mamey (Cuban Mamey Milkshake) appeared first on A Sassy Spoon®.

Strawberry Guava Shake (Batido De Guayaba y Fresa)

Jamie Silva — Thu, 31 Jul 2025 11:00:00 +0000

Ok, here’s the deal. Un batido de trigo will forever have a special place in my heart, but lately I’ve been craving something fruity.

Since I love guava so much (I mean, I have a plethora of recipes made with guava), I whipped up this Cuban guava shake with fresh strawberries.

And I have to say… it is chef’s kiss!

The guava nectar pairs beautifully with strawberry and milk, giving it a creamy texture with a sweet-tart flavor.

Growing up, batidos were our comfort drink, and this batido de guayaba y fresa is one I’ll be making on repeat all summer (nah, who am I kidding… I’ll be making this all YEAR long!).

You’re gonna love this one. Let me show you how to make it!

Step-by-Step Instructions

Making this blended Cuban guava shake with strawberries is quick and easy. Cuban shakes are typically made without ice cream.

Just milk, sweetened condensed milk, and fruit. That’s what makes this creamy guava milkshake so light and refreshing.

Similar to making un batido de mango, all you need for this strawberry guava shake is to blend guava nectar, fresh strawberries, whole milk, sweetened condensed milk, sugar, a pinch of salt, and ice until smooth and creamy.

🥤 By the way, I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 fresh guavas and add it to the blender in place of the guava nectar.

Also, you can use frozen strawberries 🍓 in this shake. Just skip the ice and blend the frozen strawberries straight in.

If the shake turns out too thick, blend it up with a bit more milk (or water) until it’s just the way you like it.

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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In Cuban culture, milkshakes and sandwiches are a perfect pair. My family would often enjoy a Cuban batido alongside a pressed Cuban sandwich. It’s the ultimate salty-sweet combo.

Hope you love it as much as I do!

Strawberry Guava Shake (Cuban Batido De Guayaba y Fresa)

This strawberry guava shake is smooth, creamy, and filled with the flavors I grew up with. Guava has long been a staple in Cuban cooking, and it shines beautifully in this batido de guayaba y fresa when blended with fresh strawberries and sweetened condensed milk. Making Cuban batidos at home was always a part of my family, and this recipe captures that same sense of comfort and nostalgia. It’s especially satisfying with a warm Cuban sandwich.

Course Breakfast, Snack

Cuisine Cuban

Keyword batido de guayaba, cuban batido, guava strawberry shake, milkshake recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 524kcal

Author Jamie Silva

Ingredients

1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons granulated sugar or more to taste
1 cup guava nectar
3/4 cup fresh strawberries (approx. 8 large strawberries)
Pinch of salt
1/2 cup ice

Get Recipe Ingredients

Instructions

Add the milk, sweetened condensed milk, sugar, guava nectar, strawberries, salt, and ice to a high-speed blender. Blend on high until smooth and creamy, about 1-2 minutes.
Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
Pour into a glass and serve immediately. Enjoy on its own or with your favorite Cuban sandwich.

Notes

Sub for almond milk or evaporated milk (evaporated milk may alter the flavor slightly)

I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 guavas and add it to the blender.

Frozen strawberries work beautifully in this milkshake and make it extra thick. Just skip the ice and blend the frozen strawberries straight in. If the shake feels too thick, blend with a bit more milk (or water) until it’s just the way you like it.

Nutrition

The post Strawberry Guava Shake (Batido De Guayaba y Fresa) appeared first on A Sassy Spoon®.

Cuban Guava Daiquiri (Just 4 Ingredients!)

Jamie Silva — Wed, 23 Jul 2025 11:00:00 +0000

I’ve never met a guava dessert I didn’t love, but lately, this Cuban guava daiquiri is the one thing I can’t stop making.

It’s a simple mix of white rum, lime juice, and guava nectar that tastes like a mini tropical vacation.

And if you’re into guava cocktails as much as I am (hi, guava elderflower mimosas 👋🏼), this one totally hits different.

Let me show you how to make it!

Step-By-Step Instructions

The guava daiquiri is a tropical spin on the ultimate Cuban classic.

Fun fact: They say the original daiquiri was born in Cuba around 1900, named after a small town just outside Santiago.

There’s even a Hemingway variation that uses grapefruit juice, but… I don’t know about you, I’ll take guava over grapefruit any day.

This version keeps the same crisp, citrusy base but adds sweet guava nectar for a tropical twist that’s super refreshing (kinda like my guava margarita!).

I’m always experimenting with guava in beverages, from iced guava passionfruit drinks to cocktails, and this one might be the easiest of the bunch.

It’s light, not too sweet, and makes a fun alternative to a classic Cuban mojito when you’re craving something different.

💡 Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or a crowd.

Add simple syrup and white rum into a cocktail shaker wirh ice.

Add the guava nectar. This is the one I used.

Add the fresh lime juice. Cover the shaker and shake vigorously for 10 seconds.

Pour the guava daiquiri into the chilled glass.

Whether you call it a classic Cuban daiquiri with a guava twist or just your new favorite drink, you’ll see why guava and rum are such a perfect pair.

Cuban Guava Daiquiri (4-Ingredients!)

This Cuban guava daiquiri is sweet, refreshing, and ridiculously easy to make with just 4 simple ingredients. With white rum, lime juice, and guava nectar, it’s a tropical twist on the classic Cuban cocktail. Perfect for guava lovers or anytime you’re craving something bright and citrusy. Want it frozen? Just toss everything in a blender with ice!

Course Drinks

Cuisine Cuban

Keyword cuban daiquiri, daiquiri, fresh lime juice, guava daiquiri, guava nectar, white rum

Prep Time 5

Total Time 5

Servings daiquiris

Calories 247kcal

Author Jamie Silva

Equipment

Cocktail Shaker Set

Ingredients

1.5 ounce simple syrup (or more to taste)
4 ounces white rum
4 ounces guava nectar
2 ounces fresh lime juice

Get Recipe Ingredients

Instructions

Make simple syrup by boiling 1/4 cup of granulated sugar and 1/4 cup of water until the sugar is dissolved.
Fill both your coupe glass and cocktail shaker with cubed ice.
Add white rum, guava nectar, lime juice, and simple syrup to the cocktail shaker.
Cover the shaker and shake vigorously for 10 seconds. Taste and adjust for sweetness.
Discard the ice from your coupe glass. Pour the guava daiquiri into the chilled glass. Garnish with a lime wedge. Enjoy!

Notes

Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or for a crowd.

Nutrition

The post Cuban Guava Daiquiri (Just 4 Ingredients!) appeared first on A Sassy Spoon®.

Cuban Papaya Shake (Batido de Fruta Bomba)

Jamie Silva — Wed, 16 Jul 2025 11:00:09 +0000

If you ask Mami what her favorite Cuban batido is, she’ll always tell you un batido de fruta bomba. She is obsessed.

Personally, I’m more of a batido de trigo kinda girl, BUT… that doesn’t mean this Cuban papaya shake isn’t a huge hit.

Once you try this papaya milkshake, you’ll understand the hype. It’s cold, creamy, and the papaya’s mellow, almost cantaloupe-like sweetness blends beautifully with the condensed milk.

It’s the kind of batido you sip slowly while sitting on Abuela’s porch somewhere in Hialeah (IYKYK 👀), with a plate of ham croquetas or a half-eaten Cuban sandwich nearby.

Let me show you how to make it!

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

VIEW PRODUCT

Step-By-Step Instructions

Making a batido de fruta bomba is almost embarrassingly easy… just blend ripe papaya with milk, condensed milk, sugar, and ice until smooth. That’s it. No fancy ingredients needed.

It’s the same base we use in a classic batido de mamey, and if you’ve ever had a sweet batido de mango, you already know how unbeatable Cuban milkshakes are.

They’re not just drinks, they’re nostalgia in a glass. Wait til you make my creamy guava milkshake for your next fruit fix.

Here are the steps!

With a sharp knife, cut the papaya in half lengthwise.

Scrape out the black seeds from the center of both halves using a spoon.

Slice and cut the papaya.

Cut into cubes, then peel the skin off from the cubes with a knife.

Add the peeled, cubed papaya, milk, sweetened condensed milk, sugar, salt, and ice to a high-speed blender.

Blend on high until smooth and creamy, about 1-2 minutes.

Now you’ve got a papaya milkshake that’s thick, cold, and totally worth blending up on repeat.

Just don’t blame me when you start craving one every afternoon!

Cuban Papaya Milkshake (Batido de Fruta Bomba)

Let's turn Mami's favorite fruit, fruta bomba, into a creamy, nostalgic milkshake. This classic Cuban papaya milkshake comes together with just 5 ingredients: ripe papaya, whole milk, sweetened condensed milk, sugar, and ice. It’s sweet, refreshing, and blends up in under 10 minutes. Bonus: it pairs perfectly with a salty Cuban sandwich.

Course Breakfast, Snack

Cuisine Cuban

Keyword batido de frutabomba, batido de papaya, cuban batido, fruta bomba, papaya

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 478kcal

Author Jamie Silva

Equipment

High-Speed Blender

Ingredients

1 cup ripe papaya
1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons sugar to taste
1/2 cup crushed ice

Get Recipe Ingredients

Instructions

With a sharp knife, cut the papaya in half lengthwise. Scrape out the black seeds from the center of both halves using a spoon.
Slice and cut the papaya into cubes, then peel the skin off from the cubes with a knife. If you prefer to peel the skin off before cutting into cubes, you do you!
Add the cubed papaya, milk, sweetened condensed milk, sugar, salt, and ice to a high-speed blender. Blend on high until smooth and creamy, about 1-2 minutes.
Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
Pour into a glass and serve immediately. Enjoy on its own or with a Cuban sandwich. Enjoy!

Notes

* You can use 1 cup of frozen fruta bomb (papaya) pulp, if that’s what you can find. Just allow the pulp to thaw slightly before adding it to the blender. Skip the ice.

Nutrition

The post Cuban Papaya Shake (Batido de Fruta Bomba) appeared first on A Sassy Spoon®.

Authentic Cuban Mojo Marinade (Mojo Criollo)

Jamie Silva — Wed, 31 Jan 2024 12:00:00 +0000

Welcome to the best marinade you’ll ever make! Growing up in a Cuban family, you basically marinate EVERYTHING with mojo criollo.

From pollo a la plancha to authentic palomilla steak, this tangy garlic-citrus marinade infuses meats with a burst of tangy goodness, perfect for grilling, roasting, and pan-frying.

I’ve been enjoying mojo criollo since birth, and I have to say, I never get tired of it.

Maybe I’m biased.

Mojo marinade (or mojo criollo), pronounced moh-hoh, is a Cuban citrusy, garlicky marinade that has a slightly sour flavor.

I’ve seen several variations of this marinade, but an authentic Cuban mojo is simple, versatile, and only has 5 simple ingredients that I’m pretty sure are in your pantry right now.

Let me show you how to make it!

5 star review

“This recipe was a lifesaver for me. Have been using the Goya brand for years. Recently moved to Valencia, Spain and thought it would be easy to find. Lots of Goya products here, but not this one. So, I made my own version of yours and actually like it even better. Maybe because I doubled up on the garlic :)”
—Gary

Add your review »

Let’s Talk Sour Oranges

Sour oranges have an orange, bumpy-like skin and are pale orange inside. You need approximately 4-6 sour oranges for 1 1/2 cups of fresh sour orange juice, depending on their size and juiciness.

I know sour oranges can be hard to find, so if you can’t find them, you can buy store-bought sour orange juice (this is the brand I recommend) or make your own with navel oranges.

While navel oranges lack that intense tart flavor, they still provide a bright and citrusy flavor that works well in a traditional bitter orange marinade, like mojo criollo.

To make fresh sour orange juice, stir the following juiced citrus together until well combined:

1 cup fresh navel orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice

Add the garlic cloves with 1/4 teaspoon of salt. Mash the garlic cloves until you get a smooth paste. The salt helps break down the garlic.

Homemade sour orange juice includes two parts orange to one part lemon and one part lime.

*IMPORTANT* — Immediately discard any leftover marinade used to marinate raw meat to avoid consuming potentially harmful bacteria. If you have any leftover marinade that hasn’t been used with raw meat, you can safely store it in an airtight container in the fridge to use it for other dishes.

Recommended For This Recipe

Mortar and Pestle

This age-old, traditional manual grinding method ensures that all cooking ingredients bring out their full flavor and aroma profiles!

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Marinating Times

How long to marinate with mojo will vary depending on the type of protein and the recipe.

Marinating proteins for too long with citrus can actually backfire. Tenderizing meat for too long can break down the proteins too much, leaving your meat kinda mushy.

Pork

If you’re making Cuban roast pork, you should marinate it for about 4 hours up to overnight. This allows for the marinade to break down the meat so it’s more tender and flavorful.

Pork shoulder or Pork butt is tougher, so the longer you can marinate, the better.

Pork chops and pork tenderloin need less time for marinating, about 2 hours but no more than 4 hours, because they are relatively lean and tender.

Chicken

If you’re marinating chicken thighs or drumsticks, aim for 2-6 hours because they are juicier and can handle longer marinating time.

Chicken breasts and chicken wings, on the other hand, are leaner cuts so they don’t need as much marinating time. Aim for 1-3 hours max.

Beef

Depending on the cut of meat, I’d recommend at least 1 hour but no more than 4 hours.

Tender cuts, such as ribeye or tenderloin, should be marinated for 1-2 hours.
Denser cuts, like sirloin or strip steak, should marinate for 2-3 hours.
Tougher cuts, like flank steak or skirt, require longer marinating times to break down the connective tissue. For example, churrasco, which is skirt steak, should marinate for no more than 4 hours or the texture will change.

Seafood

When it comes to marinating seafood, the marinating times are relatively short.

Shrimp, for example, is more delicate, so it shouldn’t marinate for more than 30 minutes or it will get mushy. Unless you’re making a shrimp ceviche, which is marinated with citrus alone.
The same goes for salmon, scallops, and fish fillets — they absorb flavors quickly so they don’t need long marinating times. Aim for 15-30 minutes, depending on the thickness of the seafood.

Authentic Cuban Mojo Criollo (Mojo Marinade)

Listen, if the recipe is not marinated with mojo, it's not Cuban! Made with fresh garlic, sour orange, and oregano, this mojo marinade brings a refreshing taste that's perfect for chicken, pork, or steak. Infused with bold, tangy flavors, this marinade just screams tradition. Learn how to make this easy 10-minute Cuban mojo marinade with just 5 fresh ingredients!

Course Marinade, Spices

Cuisine Cuban

Keyword best chicken marinade, chicken marinade, cuban mojo, cuban mojo marinade, flank steak marinade, marinade, mojo marinade, pork marinade, steak marinade

Prep Time 10

Total Time 10

Servings cups

Calories 37kcal

Author Jamie Silva

Equipment

Ingredients

1 head garlic 8-10 large cloves
1 1/2 cups sour orange juice* (naranja agria)
1/3 cup minced white onion
1 teaspoon dried oregano
1/3 cup oil
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Make a garlic paste. Add the garlic cloves with 1/4 teaspoon of salt in a mortar and pestle. Mash the garlic cloves until you get a smooth paste. The salt helps break down the garlic.
Make sour orange juice. If you have sour orange juice, skip this step. Use two parts orange to one part lemon and one part lime. Start by juicing the navel oranges, lemons, and limes. You need 1 cup fresh navel orange juice, 1/4 cup fresh lemon juice, and 1/4 cup fresh lime juice. Stir the juices together until well combined.
Make the marinade. Add the garlic paste, onions, sour orange juice, oregano, oil, and salt & pepper in a large jar with a lid. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Close the jar tightly and shake it until well combined.
Taste and adjust salt as needed. This marinade should taste garlicky, citrusy, bright, tangy, and slightly sour. Be sure to shake well before every use. Enjoy!

Nutrition

The post Authentic Cuban Mojo Marinade (Mojo Criollo) appeared first on A Sassy Spoon®.

Authentic Cuban Tostones (Twice-Fried Plantains)

Jamie Silva — Mon, 08 Jan 2024 12:00:00 +0000

As a kid, I used to watch Mami make tostones (and sweet plantains!) for the family. There were somehow ALWAYS plantains in the house. It’s almost like they would just magically appear. It was always on the grocery list.

To me, tostones are the perfect side dish for just about any comfort food. Plus they remind me of home. No one makes them like my mom. Perfectly flattened, crispy, salty. Mami’s tostones recipe is a gift. Let me show you how I make them!

What are Tostones?

Tostones are green plantains that are peeled, sliced, and fried twice. The name “tostones” itself is derived from the Spanish word “tostón,” which means “big toast” or “big fry.”

This is the process of frying the sliced plantains until they are crispy and golden brown. And then suddenly you can’t eat just one. We feel the same about tostones rellenos – can you eat just one?! I bet you can’t.

5-star review

“I loved how easy this recipe was! I first had tostones on a trip to PR and loved them. I used a tortillera to smash the plátanos.”
—Manny

Add your review »

Green Plantains vs Ripe Plantains

Green plantains are unripe, green, starchy, and firm, similar to a potato, with a mild flavor. They hold their shape well when cooked and are ideal for frying, as in the case of tostones.

Ripe plantains, on the other hand, become sweeter as they ripen (from green to yellow to black skin) and develop a softer, creamier texture which is perfect for making platanos maduros. They are often compared to bananas but are starchier and less sweet.

That’s right, the same root vegetable can make two entirely different types of plantains — one sweet and one salty. Amazing, huh?

Where To Buy Plantains

Plantains can be purchased at grocery stores, ethnic markets, and farmers’ markets, as well as online retailers and wholesale stores.

Cuban Garlic Sauce for Tostones

Ok, let’s clear this up: There’s no such thing as “Cuban Tostones” since they’re primarily a Latin American staple. With that said, many Cuban restaurants serve garlic mojo sauce with tostones so we’re making it!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as a Cuban Mojo Criollo (Mojo Marinade). This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and delicious!

Garlic Mojo Dipping Sauce Recipe

6 garlic cloves, mashed to a paste
1/2 cup sour orange juice
1/3 cup olive oil
1/2 teaspoon salt
Pinch of black pepper

Recommended For This Recipe

Plantain Press

This bamboo plantain press makes perfectly pressed plantains (or tostones) which are perfect for cooking!

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How To Peel & Slice Plantains

To peel and slice plantains, start by cutting off both ends and making shallow lengthwise slits along the ridges. Peel away the skin using your fingers or a knife, then slice the plantain into desired shapes on a cutting board.

For tostones, slice the plantain into thick rounds, about 1/2 to 3/4 inch thick. One large plantain makes anywhere from 5 to 6 tostones depending on their size.

Cooking Instructions

Making tostones is not a difficult process at all. And they are absolutely worth the effort! Here’s how you make them:

Fry the thick plantain slices. In a deep nonstick skillet, heat oil over medium-high heat. Add the thick plantain slices to the skillet, making sure there is enough oil to cover the slices. Make sure you fry them in enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil. Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.

Flatten the fried plantain slices. Using a plantain press wrapped in plastic wrap, flatten the plantain chunks to about 1/2-inch thick. You could also use a paper towel folded over or a cup or plate to smash the plantains. Whatever works!

Fry the flattened plantains. Once the plantain chunks are flattened, fry them for about 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time if you’d like).

Serving Suggestions

Tostones are best enjoyed immediately after cooking since they’re the most crispy.

Serve with another sauce: Cilantro garlic sauce
Serve as a side with Cuban Arroz Con Pollo or another one of my Cuban dinner recipes!

Storage Tips

To store tostones, place them in an airtight container or resealable bag once they have cooled completely. Store them in the refrigerator for up to 2-3 days. When ready to eat, reheat them in the oven or toaster oven until warmed through and crispy.

Can’t wait for you to make these for your family!

Authentic Cuban Tostones (Twice-Fried Plantains)

Tostones, a classic Latin staple, are twice-fried plantains made from green plantains. They're prepared by peeling, slicing, frying, smashing, and then frying again. For a Cuban twist, serve tostones with a garlic mojo dipping sauce. Enjoy them as an appetizer or side dish alongside dishes like picadillo, arroz con pollo, or sopa de pollo.

Course Appetizer, Side Dish, Snack

Cuisine Latin

Keyword cuban tostones, fried plantains, plantain, tostones, tostones recipe, twice fried plantains

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 165kcal

Author Jamie Silva

Equipment

Ingredients

2 large green plantains
1/3 cup neutral oil (high smoke point)
Salt to taste

Optional: Garlic Mojo Dipping Sauce

6 cloves garlic mashed to a paste
1/2 cup sour orange juice*
1/3 cup olive oil
1/2 teaspoon salt
Pinch of black pepper

Get Recipe Ingredients

Instructions

Using a sharp knife, carefully peel the green plantains lengthwise. Slice the plantains into 2-inch chunks. Set aside.
In a deep nonstick skillet, heat oil over medium-high heat. Add the plantain slices to the skillet. Fry for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. Enjoy!
Optional: To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Serve with tostones. Enjoy!

Video

Notes

You can transfer the oil to an airtight container and reuse it at a later time if you’d like.

*You can use store-bought sour orange juice for the garlic dipping sauce or make your own. Here is the recipe. To make fresh sour orange juice, stir the following juiced citrus together until well combined:

1/4 cup fresh navel orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice

Nutrition

The post Authentic Cuban Tostones (Twice-Fried Plantains) appeared first on A Sassy Spoon®.