Cuban Tostones with Mojo Sauce

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1. 1Step 1: Cut the ends off the plantains. Using a sharp knife, make 3~4 shallow slits down the length of each plantain. Slide a spoon or butter knife between the peel and flesh and gently lift it off. Slice the peeled plantains at an angle into 1~1½ inch thick pieces.
2. 2Step 2: Heat oil for deep frying in a heavy bottom pan over medium-high heat.
3. 3Step 3: Gently slide the plantain slices into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from the oil and place on a paper towel lined plate to drain for about 2 minutes.
4. 4Step 4: When the fried slices are just cool enough to handle, about 2~3 minutes, gently but firmly flatten them to about ⅜ inch thick. Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges. Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
5. 5Step 5: In a medium saucepan, combine the olive oil, garlic, and onion and bring to a gentle simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
6. 6Step 6: Remove from the heat and stir in the salt, pepper, and ground cumin. Set aside for 2 minutes to cool slightly. Gently stir in the lime juice. Serve with tostones.