Chicken Vaca Frita Tostones with Avocado Crema and Mango Salsa

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Chicken Vaca Frita Tostones with Avocado Crema and Mango Salsa

Servings 4 Servings

Ingredients
  

  • Mojo:
  • 8 garlic cloves
  • 2 teaspoons kosher salt
  • ½ teaspoon black peppercorns
  • ½ cup fresh orange juice
  • ½ cup fresh lime juice
  • 1 teaspoon dried oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • Chicken Vaca Frita:
  • 2 cups cooked shredded chicken breast
  • 1 large white sweet onion, sliced
  • 1/3 cup extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Mango Salsa:
  • 1 ripe mango, peeled, seeded and diced
  • 2 tablespoons chopped cilantro, chopped
  • 2 tablespoons red onion, diced
  • 1 tablespoon diced jalapeño
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • teaspoon crushed red pepper flakes
  • Avocado Crema:
  • 1 ripe avocado, smashed
  • 1 garlic clove, peeled and minced
  • 2 tablespoons chopped fresh cilantro
  • ½ cup sour-cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • teaspoon crushed red pepper flakes
  • Tostones:
  • 2 cups canola oil
  • 2 green plantains
  • ½ teaspoon kosher salt, plus more to taste

Instructions
 

  • Mojo:
  • Using a mortar and pestle, add garlic, salt, and peppercorn; mash mixture into a paste. Add orange, lime juice and oregano; stir to combine. Slowly stream in olive oil and whisk until combined. Set aside (1 hour or longer, for maximum flavor) until ready to use.
  • Chicken Vaca Frita:
  • Add mojo to shredded chicken and let stand at room temperature 30-45 minutes.
  • In a large pan, add 2 tablespoons olive oil and sauté onions. Season with salt and black pepper; cook 4-5 minutes until golden in color. Transfer onions to a platter.
  • In the same pan, heat remaining 3 tablespoons of olive oil. Add shredded chicken and fry one side 4-5 minutes, until brown and crispy. Using a spatula, flip shredded chicken and continue to crisp the other side. Add onions back to pan and stir to combine.
  • Mango Sala:
  • In a serving bowl, combine all ingredients and mix well.
  • Avocado Crema:
  • Place all the ingredients in a blender or food processor. Combine until smooth and creamy.
  • Tostones:
  • Using a paring knife, trim the plantain ends, and cut a slit in the peel from tip to tip. Create a separation between the flesh and the skin and cut down the plantain to peel the skin off. Cut into 4 (1-inch) rounds.
  • Heat the oil in a large nonstick skillet over medium-high heat, until oil reaches 325°F. Place the plantains in the hot oil and fry for 3 to 4 minutes per side, turning occasionally, until light golden and tender but not crispy. Transfer to a paper towel–lined plate. Using a plantain press or the bottom of a heavy mug, smash the plantains to about ½-inch thick.
  • Using the same skillet, increase the oil heat to 375°F. Return the smashed plantains to the hot oil and cook for 2 to 3 minutes, until golden brown and crispy on both sides. Transfer to a paper towel–lined plate. Season with salt.
  • Top each toston with avocado crema, chicken vaca frita, and mango salsa. Enjoy!