Tostadas with Mexican dip Recipe | Trouble and Spice – Trouble & Spice
Crispy tostadas made from double-cooked green plantains, served with a smoky, creamy chilli oil dip.
Ingredients
- 4 green plantain
- 125 mL sunflower oil (or other neutral oil)
- 1 pinch salt
- 1 cup sour cream (or vegan sour cream)
- 1 tbsp Smokin' Senorita
- 1 lime
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