Arizona Tostones with Green Chile Aioli

Introduction

Get ready to make the crispiest, most flavorful tostones on your Arteflame grill! Paired with a spicy green chile aioli, this dish brings a bold, smoky, and slightly spicy kick that enhances the natural sweetness of grilled plantains. Using the Arteflame's flat top griddle, we achieve a perfect golden-brown crust without burning, creating the ultimate crispy treat. Let’s dive into this crowd-pleasing Arizona-inspired dish!

Ingredients

• 2 large green plantains
• 4 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup mayonnaise
• 1 roasted green chile, finely chopped
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1 tbsp cilantro, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Let the grill preheat for about 20 minutes until the flat top griddle is properly heated.

Step 2: Prepare the Green Chile Aioli

1. In a bowl, mix mayonnaise, roasted green chile, garlic, lime juice, cumin, and chopped cilantro.
2. Stir until well combined and set it aside for serving.

Step 3: Prepare and Grill the Plantains

1. Peel the green plantains and cut them into 1-inch thick slices.
2. Melt 2 tbsp of butter and brush it over the plantain slices.
3. Place the plantains on the flat top griddle, closer to the center for a higher heat sear.
4. Grill for 3-4 minutes per side or until golden brown.

Step 4: Smash and Re-Grill

1. Remove the plantains from the grill, then use a flat object (like a spatula) to lightly smash each piece.
2. Brush the flattened plantains with the remaining melted butter.
3. Return them to the Arteflame griddle and cook for another 3 minutes per side until crispy.

Step 5: Serve

1. Remove the tostones from the grill and sprinkle with sea salt, black pepper, and smoked paprika.
2. Serve hot with the green chile aioli on the side for dipping.

Tips

• Use green plantains, as they hold their shape better and result in crispier tostones.
• Grilling the smashed plantains twice ensures the best crispy texture.
• Adjust the heat zones on the Arteflame grill and place tostones closer to the center for a faster cook or at the edges for a slower, crispier finish.

Variations

1. Spicy Chipotle Tostones: Add 1 tsp chipotle powder to the aioli for a smoky, spicy twist.
2. Garlic Parmesan Tostones: Sprinkle grated Parmesan and fresh garlic over the tostones after grilling.
3. Sweet Cinnamon Tostones: Dust with cinnamon sugar and serve with a honey drizzle.
4. Avocado Lime Tostones: Top the grilled plantains with mashed avocado, lime juice, and diced tomatoes.
5. Pepper Jack Cheese Tostones: Melt shredded pepper jack cheese over the plantains before serving.

Conclusion

These crispy grilled tostones with green chile aioli are the perfect blend of smoky, crispy, and slightly spicy flavors inspired by Arizona cuisine. Using the Arteflame grill, you'll achieve the perfect golden-brown sear that elevates these plantains into a true gourmet experience. Enjoy this dish as a flavorful appetizer or side with your favorite grilled meats!

Best Pairings

• Grilled skirt steak for a hearty, complete meal
• Fresh mango salsa for a sweet and tangy contrast
• A cold Mexican lager or citrusy IPA for a refreshing balance