Remove peel of plantain and cut the plantain into 1” pieces (you may need to slice the side of the peel to remove).
Place pieces onto baking sheet lightly sprayed with cooking spray.
Combine olive oil and Adobe seasoning. Lightly brush each piece of plantain on the top and the sides as well.
Place in the oven and cook for 10 minutes.
While the plantains are cooking, mash the avocado and add lime juice from one lime and a bit of salt and pepper to taste.
After 10 minutes, remove the plantains from the oven and using a glass mash the plantains until they are flat and about ¼ thick. Flip the plantain over so the uncooked side is on the bottom. Brush the new side up with the remaining olive oil and adobe mixture. Place the plantains back in the oven and cook for an additional 10 minutes.
While plantains are cooking a second time, combine tomatoes, red onion, cilantro, and juice of one lime.
When plantains are ready, remove from oven and allow to cool until you can handle.
When cooled, top each tostone with a spoon of mashed avocado and garnish with pico de gallo on top.
Serve immediately for best flavor and texture.
Top tips for BEST results:Don’t buy plantains too far in advance. Green plantains work the best. If your plantains sit too long, they will continue to ripen and develop a sweeter flavor which is not what is desired for this recipe.Don’t be stingy with the olive oil. The oil helps the plantains to soften and develop flavor. If you don’t apply enough oil the baked tostones may end up too dry and bland.Make sure the plantains are softening before you flatten so they smash easily and end up thin enough to crisp up easily.Eat immediately for the best flavor. Baked tostones tend to dry up the longer they sit losing their flavor and texture.