04When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜” thick. I use my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges. Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
05Make Mojo Sauce:: In a medium saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
06Remove from the heat and stir in the salt, pepper and ground cumin. Set aside for 2 minutes to cool slightly. Gently stir in the lime juice. Serve with tostones.