Serves: 9

3 large firm barely-ripe plantains (with mostly green peel)
Pan with a steamer insert
oil for frying, such as safflower, corn, or canola oil
salt, to taste
2 (8-inch square) pieces of plastic to line the tortilla press

1. Trim both ends off the plantains and cut them crosswise in 2-inch-long pieces. Peel off the skin. (There should be 3 pieces per plantain.) Pour about 2-inches of hot tap water in the bottom of a steamer and bring to a boil. Put the plantain pieces on the steamer rack, cover with a piece of foil and put on the lid. Steam the plantains 8 minutes. Remove to a plate. Blot with paper towels and let cool 6 to 8 minutes.

2. Put 1 piece of plastic on the bottom of the tortilla press and stand 1 plantain piece upright in the center of the plastic. Flatten the plantain slightly with the palm of your hand. Put the other piece of plastic on top of the plantain and close the hinged top. Press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.

3. In a large nonstick skillet, heat about 4 tablespoons of oil until the oil shimmers. Peel the top piece of plastic from the tostone. Sprinkle with salt. Flip the tostone onto your palm and carefully remove the second piece of plastic. Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides. Drain on paper towels. Keep warm in a 200° oven on a paper lined baking sheet. Repeat until all are flattened and fried. Serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 9
Calories from Fat: 0

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* Appetizers and Snacks
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Appetizer Fish Balls
Appetizer Meatballs
Avocado and Cheese Appetizer
Avocado and Jalapeño Snack
Bacon Guacamole
Bacon, Onion, and Tomato Sandwiches
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Breaded Veal Sandwiches
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Cauliflower with Guacamole
Caviar and Serrano Chiles on Crisp Tortilla Rounds
Cheese, Jicama, and Green Chile Nachos
Chicken Quesadillas
Chicken Tostadas
Chicken Wings with Tamarind and Chipotle
Chickpea Quesadillas with Cheese
Chilled Shrimp in Cilantro Salsa
Chopped Crab Appetizer
Chorizo and Refried Bean Nachos
Clams Steamed in Beer
Clams in Red Chili Broth
Combination Nachos
Creamy Mushroom Tacos
Crisp Rolled Chicken Taquitos
Crisp Rolled Flautas with Chicken
Crisp Rolled Flautas with Chorizo
Crisp-Fried Whole Tortillas
Cuban Sandwiches
Deviled Eggs, Mexican Style
Fish Tacos
Fried Corn Tortilla Chips and Strips
Fried Plantain Pancakes I
Fried Plantain Pancakes II
Fried Potato Chips with Lime and Chili
Fried Shrimp in Beer Batter
Fried Squid
Fried Stuffed Jalapeño Chiles
Goat Cheese Quesadillas
Green Chiles with Cheese
Grilled Chicken Burritos
Grilled Jalapeños with Tuna Stuffing
Grilled Lamb Sandwiches
Ground Beef Sopes
Ham and Cheese Appetizer
Jalapeños with Shrimp Filling
Jicama with Red Chili and Lime
Marinated Fish Cocktail
Marinated Fried Fish Fillets
Marinated Scallop Cocktail
Masa Cakes from Veracruz
Masa Cups with Mushrooms and Chiles
Masa Cups with Spicy Meat Filling
Masa Dough Shells with Crab
Masa Patties Stuffed with Beans and Cheese
Masa Patties Stuffed with Pork, Onion, and Salsa
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Masa Quesadillas with Cheese
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Masa Shells with Chicken and Potatoes
Masa Shells with Refried Beans and Chicken
Masa Snacks, Veracruz Style
Masa White Bean Snack
Mashed Potato Tacos with Red Salsa
Meatballs in Almond Sauce
Melted Cheese Appetizer
Melted Cheese with Chorizo Sausage
Mexican Chicken Sandwiches
Mexican Sausage Turnovers
Mixed Seafood Cocktail
Mushroom Appetizer Spread
Mushroom Toasts
Mushroom and Epazote Tacos
Mushrooms with Melted Cheese
Olive and Tomato Dip
Onion, Chipotle, and Epazote Turnovers
Open-Faced Chicken and Cheese Quesadillas
Oysters with Garlic and Lime
Pickled Jalapeños and Carrots
Poblano Chile, Beans, and Cheese Sandwiches
Pork Sandwiches with Tomato Sauce
Potato Masa Cakes
Potato Masa Cakes with Grilled Chicken
Potato Patties
Potato and Green Chile Tacos
Quesadilla Stack with Onions and Cheese
Quesadillas with Avocado
Quesadillas with Chiles and Mushrooms
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Shrimp Salpicón
Shrimp Toasts
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Spicy Fried Onion Rings
Spicy Roasted Cocktail Peanuts
Steamed Clams, Baja Style
Stuffed Mushrooms with Ham
Stuffed Potato Appetizer
Stuffed and Fried Flour Tortillas
Swordfish Bites with Pineapple and Red Bell Pepper
Tacos with Steak, Cactus, and Onions
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Toasted Corn Tortilla Chips
Toasted Pumpkin Seeds
Tortilla Appetizer with Beef and Green Sauce
Tuna and Jalapeño Sandwiches
Tuna in Parsley Sauce
Tuna, Capers, and Jalapeños
Turkey and Avocado Sandwiches
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Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce
Yucatán Stuffed Cheese