Tostadas with Mexican dip
Double cooked plantains make a delicious appetiser, especially paired with this smoky creamy spicy dip
Ingredients
- 4 green plantain
- 125 mL sunflower oil (or other neutral oil)
- 1 pinch salt
- 1 cup sour cream (or vegan sour cream)
- 1 tbsp Smokin' Senorita
- 1 lime
Instructions
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Peel plantains - this can be difficult, use a knife if it's hard to get the skin off
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Cut plantains into 1 inch pieces
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Heat oil in a frying pan on medium heat and cook plantains on top and bottom until lightly browned, remove from pan
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One by one squash plantains to make a disc. I use a heavy based saucepan. - if they are quite soft use a spatula to move them after squashing
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Re-fry plantains on both sides until golden brown. Sprinkle with salt
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Meanwhile: mix sour cream and Smokin' Senorita, add lime zest and lime juice to taste. Season with salt.