From: Executive chef Michael Guerra, Havana Beach Bar & Grill at The Pearl, Rosemary Beach, FL. Yield: varies.
as needed, plantains
as needed, salt
Havana Mojo Sauce:
1 cup olive oil
¾ cup fresh lime juice
1 cup orange juice
¼ cup chopped fresh cilantro
2 oz. minced garlic
1 Tbsp. grated orange peel
1 Tbsp. fresh oregano
2 tsp. ground cumin
1½ tsp. salt
1½ tsp. ground black pepper
For plantains: Peel plantains and cut into 2” sections. Deep-fry until golden brown. Chill plantains and smash flat with hands. Deep-fry until crispy. Season with salt and serve with Havana Mojo sauce.
For Havana Mojo Sauce: Whisk all ingredients together in a medium-sized bowl. Serve with tostones (fried plantains).
