Puerto Rican Tostones

Instructions

1. Prepare the plantains
   Cut the ends off the plantains and score the skin lengthwise in several places. Peel the skin off and cut the plantains into 1-inch thick diagonal slices.
2. First fry
   Heat vegetable oil in a large, deep skillet to 350°F (175°C). Carefully add plantain slices and fry for about 3-4 minutes until they're softened but not browned. Remove with a slotted spoon and drain on paper towels.
3. Flatten the plantains
   Using a tostonera (plantain press) or the bottom of a glass, flatten each plantain slice to about 1/4 inch thickness. If using a glass, place the slice between two pieces of parchment paper first to prevent sticking. Dip each flattened plantain briefly in cold water, then pat dry.
4. Second fry
   Return the flattened plantains to the hot oil and fry for another 3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while still hot.
5. Prepare mojo sauce
   In a small bowl, mix the minced garlic, olive oil, lime juice, water, oregano, and 1/2 teaspoon of salt. Stir well to combine.
6. Serve
   Arrange the tostones on a serving platter and serve hot with the garlic mojo sauce on the side for dipping.