Cuban Tostones recipe | Fried Plantains Mariquitas

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Cuban-Hawaaiin Cooking

Chichachirritas/ Mariquitas recipe (Cuban Tostones Recipe)

Chichachirritas is the Cuban name given to green plantain chips, sliced round, fried and salted. Mariquitas is what Cubans call them when they are sliced the Nicaraguan way; slicing them lengthwise to create long, slender, wavy chips, fried and salted.

They are really good brought to the table piping hot and sprinkled with mojo.

3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt

Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350oF.

Peel the plantains. Slice lengthwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together.

Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.

Cuban Tostones

Tostones are twice-fried plantain chips. When making Cuban tostones, first use green plantains (plantains with a black skin are ideal for platano maduro - the sweet and soft dessert version). Peel both plantains, then slice into pieces, each piece about 2" long (example). Fry them using the same method as above until soft, and let them drain on paper towels. Next, take each piece and smash it in a tostonera - a tostones press available at most online Cuban stores. If you don't have a tostonera, you can simply place paper towels over a slice, and smash it into a flat round with a can of food.

When your cooking oil is hot again, add all of your flat plantain pieces and fry them on each side until golden brown. Allow them to drain on paper towels, sprinkle them with mojo sauce (if you like) to taste, or put the mojo on the side to use as a dipping sauce..

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Instructions on How to make authentic cuban tostones recipe / receta / recetas.