Tostones (or Patacones)

TOSTONES

2-3 large, ripe plantains
Oil, for frying
Salt

Peel the plantains by using a knife to cut a slit in the side and working peel off using a spoon.  If you haven't used plantains before, they don't peel as easily as bananas so don't worry if it takes a little effort to get the peel off.  Slice into 3/4-inch disks on a slight angle.

Pour enough oil into a large saucepan to cover the bottom of the pan and heat over medium-high heat until oil begins to shimmer.  Once the oil is ready, use tongs to set the plantain slices into the oil and lightly fry on both sides, turning when each side becomes golden.  Don't overcook them here because they will be fried for a second time.  Once the plantains are golden on both sides, remove to a plate and smash them, one at a time using the flat bottom of a glass or another plate.  If you cut the plantains too thick to begin with, they might just crumble, but if done right, they should just smoosh and flatten out a bit.

Check the temperature of your oil - you might want to turn it to low while smashing the plaintains and then bring it back up to medium-high before frying again.  Return the smashed plantains to the hot oil and fry them for a second time, turning once each side turns a darker golden color.

Remove from oil and set on paper towels.  Sprinkle with salt (I prefer the flaky kind for these).  Serve immediately with guacamole for dipping or use in place of tortillas or tortilla chips with carnitas, pico de gallo, and guac.

Empanadas Arregladas (Costa Rican Empinadas)

 

Empanadas Arregladas

2 cups Masa Harina (Maseca)
1/2 teaspoon salt
1 1/4 cups hot water
1 teaspoon achiote powder (optional; also called annatto)
1 cup cooked Tica-style black beans
1 cup queso fresco
3 cups vegetable oil

Cabbage Salad

1/2 cabbage, chopped into narrow strips
1 large tomato, diced
Juice from 1/2 lemon (unless lemon is small, then use the juice from the full lemon)
Salt and pepper

Heat the oil in a large pan over medium heat.  Add the achiote powder to the hot water and stir to dissolve.  Make a hole in the center of the masa in a bowl, and slowly add water, a little at a time.  Using your fingers, mix the masa and water together until it all comes together and forms a ball.  It will be about the consistency of playdough.  Make balls with the masa slightly larger than the size of a golf ball.  Place the ball between to sheets of parchment paper, then press down hard with the bottom of a plate to form a tortilla.

Remove the top sheet of parchment paper and fill masa tortilla with about 1 teaspoon of cheese and 1 teaspoon of beans (or all beans, or all cheese, or a shredded chicken mixture).  Do not overfill.  Fold one side of the tortilla over and press edges down to seal the empanada. 

When all empanadas are prepared, gently lower a few at a time into the hot oil using tongs (very important as the water in the empanada dough will sizzle and pop quite a bit) and fry for about 3 minutes per side until golden brown.  Be sure not to crowd the pan.  Remove from oil and place on a plate lined with paper towels.

To prepare the cabbage salad, mix the cabbage and tomatoes, squeeze the lemon juice over them, and season with salt and paper to taste.   

Serve empanadas with cabbage salad and sour cream.  I like guacamole for them too, even though that is a Mexican thing and not something you would see in Costa Rica.