How to regain your mojo.Gather Journal Tostone with Mojo, Avocado, and Watermelon Radish
Twice-fried plantain discs mirroring the desert’s sun-baked terrain are topped with a tidy heap of diced avocado and radish, then doused in a mojo sauce. The magic is, as its name implies, in the mojo.
Mojo: In a small bowl, whisk garlic, lime juice, cilantro, and olive oil. Season with a pinch of salt.
Tostones: Plantains are tricky to peel. First, cut off both ends. Score the peel of the plantain twice, running lengthwise from end to end about 1-inch apart. Pry off the peel between the scored lines and peel off the remainder. Then, slice plantains into 1-inch rounds.
Heat ½-inch of canola oil in a large skillet over medium-high heat. (Oil should be hot enough to sizzle a plantain.) Fry plantains, in batches, until golden, about 2-3 minutes per side. Transfer to a paper towel-lined tray. While plantains are still warm, smash with the bottom of something sturdy and flat like a bowl or sauté pan.
Add a bit more oil so there’s still ½-inch; bring it back up to temperature. Fry the flattened plantains until crisp, about 3 minutes. Transfer to a freshly-lined plate and sprinkle with sea salt.
Toss avocado with ½ of the mojo. Top each plantain with a spoonful of avocado and garnish with radish. Drizzle with the remaining mojo and serve immediately.