Put the seitan chunks in a bowl, and mix with the garlic, pepper, adobo, oregano, sazón, and olive oil. Leave the seitan marinating for 45 min.

Coat the seitan with flour.

In a 12-inch frying pan, heat the canola oil on medium/high heat.

When the oil is very hot, carefully add the seitan to the frying pan. Use a metal slotted spoon to do this, if necessary.

After about a minute, turn the heat down to medium.

Fry the seitan for an additional four minutes, turning the seitan chunks occasionally. It’s important that you don’t let them fry for too long, as they will get too tough.

With a metal slotted spoon, scoop the seitan out, and leave it resting on a plate lined with paper towels.

Serve with the “tostones”, fried plantains.

Peel the plantains and cut them into ½ to 1-inch chunks

Heat the oil in the pot on High heat

When the oil is very hot, very carefully add the plantain chunks to the pot

After about a minute and a half, turn down the heat to medium, and fry for five minutes

Scoop the plantain chunks out, and put them on a paper towel-lined colander

Leave the oil on medium/low so it does not go cold while you work on flattening the chunks

Using the “tostonera” or substitute (see second paragraph above), flatten all the plantain chunks

In a small bowl, mix the water and the garlic salt

Turn the heat back up to medium/high

After the oil is very hot again, drench each piece of flattened plantain in the water/garlic salt mixture. Then, very carefully slide them into the hot oil. This is a very tricky part if you are not accustomed to frying. Since the pieces will be drenched in water, the oil will splatter. One of the things I have done that works for me, is sliding each piece of plantain down the side of the pot, slowly. This minimizes the splattering. Also, you can use a metal slotted spoon to dunk the plantain pieces carefully, while holding a lid or splatter screen to protect yourself from the splatter. Remember, frying can be dangerous if you are not careful. Just follow these tips and use common sense.

Fry the “tostones” for five minutes or until golden, and then scoop them out onto the paper-towel-lined colander

Serve while hot