Tostones with Carnitas
Created by Adriana Lopez of Adriana’s Best Recipes
1 pound of pork loin
1 teaspoon of olive oil
3 garlic cloves
1 tablespoon of cumin
2 teaspoons of black pepper
1 teaspoon of Mexican oregano
2 tablespoons of TABASCO® Jalapeño Green Sauce
1/2 cup of chicken stock
2 green plantains cut in quarters
2 tablespoons of frying oil
1 cup of pork rinds
1 serrano pepper cut in rounds
1/4 cup of cilantro leaves
1/2 cup of tomatillo sauce combined with 2 tablespoons of TABASCO® Jalapeño Green Sauce
2 limes cut in quarters
Cut the pork loin in four segments and fry with olive oil. Season with chopped garlic, cumin, black pepper, oregano, TABASCO Jalapeño Green Sauce®, and chicken stock. Close the pressure cooker and cook for 50 minutes. When the carnitas are ready shred the meat and set aside.
For Tomatillo Sauce
Combine the tomatillo sauce with the TABASCO Jalapeño Green Sauce in a mixing bowl and set aside.
Cut the green plantains in 3 – 4 segments depending on the size of the plantain. And remove the skin.
In a frying pan add the oil. Once hot, slightly fry the plantain on it. Remove from the pan, and with the help of a “tostonera” smash the cooked plantain to form a flat toston (you can place a plate over the plantain and press down). Fry again, and when crispy, take out and place on a paper towel to remove the excess fat. Repeat this process until you finish with all the pieces.
Place the warm tostones on a plate and layer with shredded carnitas, the green tomatillo sauce, cilantro leaves and pork rinds. Add limes and enjoy.