Garlic-lime skirt steak with Cuban mojo and tostones
On page 97 of our cookbook, we talk about how to make tostones and maduros. Both are made from plantains, a staple of Cuban-American cuisine. Tostones are made using green, under-ripe plaintains, which are starchy and require cooking to be made edible. Maduros, on the other hand, are made with brown-black, over-ripe plaintains, which are sweet and sugary.
Our local supermarket, alas, has been selling plantains that seem to have emerged from Cuban Purgatory – they are neither green enough to make proper tostones, nor over-ripe enough to make maduros. Undeterred, we’ve been using them to make “mostones,” a kind of tostone-maduro hybrid. We use the tostones cooking technique (peel, cut, fry, press flat, re-fry), but the maduros-like plaintain has more sugars to caramelize, resulting in a darker color and sweeter final flavor.
We’ve all heard the saying, If life gives you lemons, make lemonade. Well, if the supermarket gives you bastard plantains, make mostones!