Guacamole with Fried Tostones

Name: Guacamole with Fried Tostones
Yield: feeds 3 or 4
Ingredients: 3 large plantains; 3 cups vegetable oil; Kosher salt and black pepper; 6 tablespoons diced seeded tomato; 2 tablespoons minced onion; 1 tablespoon minced garlic; 1 tablespoon minced seeded jalapeño pepper; 3 tablespoons minced fresh cilantro; 3 perfectly ripe avocados (preferably Hass from California); 1 1/2 teaspoons kosher salt; Freshly ground black pepper; 1 1/2 tablespoons fresh lime juice; Tabasco sauce

January 24, 2012

When we make guacamole, we make it to order. It’s one of those dishes that doesn’t improve with age. The avocados have to be perfectly ripe, giving gently when pressed, and then mixed with just the right balance of other ingredients. We serve our guacamole with warm, crisp tostones, a Cuban specialty made from fried plantains. You can make the tostones ahead of time and then refry them right before serving.

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