Recipe Vortex

1 ripe roma tomato, chopped

2 quarts vegetable oil

4 green plantains, peeled and cut into 1-inch segments

Kosher salt

Guacamole:

1 small yellow onion, roughly chopped

1 serrano chili, roughly chopped

1/2 cup picked cilantro leaves, finely chopped, divided

2 teaspoons kosher salt

4 ripe avocados

2 tablespoons juice from 2 limes

Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.

Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

Combine roma tomatoes and guacamole and set aside.

Heat oil in a wok or Dutch oven until it registers 300°F on an instant read or deep-fry thermometer. Add plantains and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a paper towel-lined plate.

Line your cutting board with plastic wrap. Smash plantains under a plastic wrap-lined metal can or heavy skillet to roughly 1/8th to 1/4-inch thickness. Alternatively, use a tortilla or patacón press.

Heat oil up to 350°F to 375°F and return plantains to pot. Cook, stirring and flipping occasionally until golden brown and crisp. Transfer to a paper towel-line plate and immediately season with salt. Serve plantains with guacamole immediately.