If you ever fly to Colombia or come across a Colombian restaurant, please try these. Then you will run to make them. The plantains* for this recipe should be completely green. When you peel green plantains they should have a slightly orange color; if they are very pale and yellow they are not of the optimum quality for these large tostadas! The secret to keeping them from breaking when pounded is that they must be completely cooked in the middle. You can even add together several plantains to make huge ones—you would just need a giant frying pan.
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