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+ servings

Chorizo & Queso Tostones

Crispy fried plantains are topped with mayoketchup, crumbled chorizo, and queso fresco to make for an incredible appetizer or tailgate food
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 dozen

Ingredients

  • 9 ounces Cacique Pork or Beef Chorizo
  • 4 green plantains
  • 3 cups canola oil
  • 4 ounces Cacique Queso Fresco crumbled
  • 1/2 cup Hellmann's Mayonnaise
  • 1/2 cup ketchup
  • salt (for seasoning)
  • cilantro (for garnish)

Instructions

  • Heat medium skillet to medium heat. Empty chorizo from casing into hot pan. Cook until most of the moisture is cooked out, about 15-20 minutes and the sausage is crumbled. Drain and set aside.
  • Place canola oil in cast-iron skillet and heat oil until it reaches 325 degrees. I heat mine on medium and it takes about 10 minutes to reach that temp. A candy thermometer is very helpful for this step, though, because it can be hard to tell the exact temperature without one.
  • While the oil heats, peel the plantains by slicing the skin with a knife. Be careful not to cut through the flesh of the plantain. Slice plantains into 1 1/2 inch chunks - not any larger! If they're too big, they won't flatten into a circle when we get to that part.
  • Place chunks into hot oil and cook for 3-4 minutes, or until cooked on the inside and golden on the outside. Don't cook too many at once or the oil temperature will decrease. It should take you 2-3 batches to fry them all. Remove with metal tongs or a metal slotted spoon. Place on paper towels to drain excess oil. Raise oil temperature to 375 degrees.
  • Once they've cooled a little and are safe to touch, grab a plantain and place on piece of parchment paper or paper bag with a cut side facing up. Press down on the fried plantain to smash it into a disk. Repeat with rest of the plantain chunks.
  • Place plantain disks into hot oil and fry again, this time for 3 minutes. They should be deep golden brown. Remove from oil and dry on paper towels.
  • Prepare your mayoketchup sauce by mixing together ketchup and mayo. Top each plantain with a little mayoketchup (about 1/4 teaspoon) and then follow it up with cooked chorizo and crumbled queso fresco (about a pinch of each). Garnish with chopped cilantro and serve immediately. Serve leftover mayoketchup alongside tostones for dipping.