Chicken Vaca Frita Tostones with Avocado Crema and Mango Salsa
Chicken Vaca Frita Tostones with Avocado Crema and Mango Salsa
- Chicken Vaca Frita:
- 2 cups cooked shredded chicken breast
- 2 large white sweet onion, sliced
- 4 garlic cloves, smashed to a paste
- 1 tablespoon coarse salt
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 lime, juiced
- ¼ cup chopped fresh cilantro
- 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
- ⅛ 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
- ⅛ teaspoon crushed red pepper flakes
- Tostones:
- 2 cups canola oil
- 2 green plantains
- ½ teaspoon kosher salt, plus more to taste
Chicken Vaca Frita:
Sprinkle coarse salt on garlic cloves and press with the blade of the knife. Do a back-and-forth motion 5 to 6 times, or until the garlic forms a smooth paste.
In a large pan, add olive oil and sauté onions and cook for 4-5 minutes, or until golden in color. Push the onions to one side of the skillet. Add shredded chicken and fry one side for 3-4 minutes, until brown and crispy. Using a spatula, flip the shredded chicken and continue to crisp the other side. Combine the chicken with the onion. Season with kosher salt, black pepper, lime juice, and fresh cilantro.
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!
