Recipe by cookiedog
In eighteenth-century Mexico and California, a toston was a silver doubloon worth fifty cents. These are round slices of potato in chile sauce named after these silver coins. Although the recipe calls for baking the potatoes, I precooked my potatoes in the microwave by piercing them with a fork and cooking on high for about 5 minutes which really cut back on the prep time. From Rancho Cooking: Mexican and Californian Cooking.
Top Review by Lucky in Bayview
Yum, yum, yum! Cut this recipe back by a third and the only changes I made was using colby instead of jack cheese and veggie broth instead of chicken. I think it was important to use the cast iron skillet to get that beautiful golden crispy crust on the the potatoes. The sauce turned out awesome. I made this for breakfast and topped it with a poached egg. I only wish my DH was home to enjoy this with me. I'll be making it again soon for him to try, I know he'll love it too. Thanks for sharing the keeper recipe!!
- 4 russet potatoes, scrubbed
- 1 tablespoon olive oil or 1 tablespoon canola oil
Red Chile Gravy
- 2 tablespoons canola oil or 2 tablespoons pure olive oil
- 2 tablespoons flour
- 1 garlic clove, finely minced
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 cup excellent red chili powder
- 1 1⁄2 cups cold water
- 2 cups light chicken broth
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1 1⁄2 cups monterey jack cheese
- 3 green onions, minced
Directions See How It's Made
- Preheat the oven to 350°F.
- Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
- Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
- Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
- To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.