AIP batch made large tostones

I saw someone make a video on how to batch cook tostones, so this is NOT my idea, but it IS genius, so it must be shared.  If I can find the name of the person that shared this, I will definitely give them the credit!

Earlier, I shared step by step photos and a how-to on making the larger sized tostones, which are PERFECT for a bun replacement, or tostada, this method just makes the entire process easier and more uniform.

*note, these would also be a PERFECT sub for a breakfast hash brown or for a sausage sammie in the morning.

 

Batch made tostones
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 


Keyword: aip bun, plantain, sub for bread or bun, sub for tostada, Tostone
Servings: 3 tostones
by: Jen Gault | JenPartyOf7.com
Ingredients
  • 1 Green Plantain
Instructions
  1. Recipe makes approx 3 tostones per plantain, I usually will buy up all the green plantains I can find and make up as many as I can as, they freeze perfectly.  


  2. Chop plantains into like size pieces, leaving the skins on.  Once boiled, they will almost fall off. 

  3. In a large stock pot, fill with water, you want to make sure you have enough to cover all your plantains, so, it depends on how many you're doing.  Approximate rule of thumb would be about 1 1/2 cup-2 cup of water per plantain.  Turn on high to get the water to boil.   

    Once the water is at least near a boil, add sliced plantains, allow to boil on med-high, for about 15 minutes or more, depending on how many you're cooking, until you can pierce with a fork or knife with ease, but, not falling apart.  

  4. Remove from heat and drain water. Allow plantains to cool for a few minutes so they aren't too hot to the touch. Peal skin and add to a food processor. Pulse until almost a 'rice' size, but, not too much that it becomes a paste. 
  5. Scoop in about a golf ball size (adjust to your size liking), and press into a tortilla maker in between two pieces of parchment paper.  

  6. At this point, you can cook in a heavy bottomed pan, or, store in a freezer safe bag until ready to use.  
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9 Comments

  1. Sarah on June 20, 2018 at 4:44 pm

    OH NO! So I tried to make these for father’s day and let me just say, that I would be a great candidate for an AIP episode of Nailed It! 🙁 While my kind husband said the one that did turn out tasted great, they were a bit of a disaster! First of all, I tried to use Ghee instead of duck fat. I didn’t have duck fat. I was running late and trying to do them in a hurry. I cut the plantains about a 1/4-1/2″ thick thinking they would cook faster. I think I also had too much oil? Can you have that? They were almost submerged in oil instead of frying them. Because there are glimmers of hope, and because everyone is raving about these, I’m gonna give them a second try here soon. Can you recommend your second favorite fat? I’m might not be able to do duck fat. Thanks! Here’s to second chances, lol!

  2. Sarah on June 20, 2018 at 4:46 pm

    Sorry. Let me amend my comment. I thought I pinned your recipe…turns out I did NOT follow this recipe. 😉 So I defs belong on an AIP epispode of Nailed It. I will be trying YOUR recipe and I’ll report back. 🙂

    • Jen on June 20, 2018 at 11:28 pm

      Ha! We’ve all had those moments, no?! Please let me know how it turns out with this attempt. 🙂



  3. Shelley on August 7, 2018 at 6:20 am

    These look amazing! Hope to make some tomorrow. Couple questions about freezing & reheating: do you recommend parchment in between while freezing? And can they be reheated from frozen?
    Thanks

    • Jen on August 9, 2018 at 6:12 pm

      When I freeze them, I keep them separated with the parchment paper. Then, when I want to eat, I will just pull a couple out and let defrost…if I didn’t think of it in time (which happens more than I would like to admit), I just place them on paper towels to soak up the moisture and defrost in the microwave a bit. If you try to fry from frozen, that moisture will hit that oil in your pan and spatter up at you.



  4. Shelly on August 15, 2018 at 6:15 pm

    Has anyone tried cooking the plantains in an instant pot and if so what were your results?

    • Jen on August 15, 2018 at 9:09 pm

      I’ve not tried that. The boiling process takes around 10-15 minutes, I’m not sure you could cut that down by much by using the pressure cooker, but, if you end up trying it, I would love to hear the outcome! 🙂



  5. Louise on September 21, 2018 at 8:57 am

    Can’t wait to try these 😀

    • Jen on September 21, 2018 at 7:14 pm

      You won’t regret it! I’m a bit obsessed with them at this point, LOL.



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