Stuffed tostones
Stuffed tostones are delicious, crispy little plantain cups stuffed with ground beef and guacamole and topped with pickled onions and cilantro. This recipe is also popularly known as tostones rellenos, and it has its origins in Latin American countries.
Equipment
- 1 frying pan
Ingredients
- 2 green plantains
- 1 avocado
- 1/4 red onion
- 1 bunch of cilantro
- 1 pound ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tbsp paprika
- 2 tbsp olive oil
- 2 limes
- salt and pepper to taste
- frying oil
Instructions
Cooking the ground beef
- Heat the olive oil in a skillet or frying pan over medium heat.
- Add the ground beef to the pan and break it up using a spatula or wooden spoon. Cook until the beef is browned and cooked through, stirring occasionally to ensure even cooking.
- Once the ground beef is cooked, add the garlic powder, onion powder, cumin, oregano, salt, and pepper to the pan. Adjust the amounts according to your taste preferences.
- Stir the seasonings into the ground beef, ensuring they are well distributed. Continue cooking for an additional 1-2 minutes to allow the flavours to meld together.
- Add a cup of water and let it cook until the meat is tender for at least 10 minutes.
- Taste the ground beef and adjust the seasonings if necessary. Add more salt, pepper, or any other spices to suit your taste.
- Once the ground beef is seasoned to your liking, remove it from the heat.
Making the plantain cups
- Peel the plantains by cutting off the ends and making a lengthwise incision along the ridges. Carefully slide your thumb under the skin and peel it away.
- Cut the plantains into thick slices, about 1 inch (2.5 cm) thick.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be about 1/2 inch (1.25 cm) deep in the pan.
- Don’t wait for the oil to heat to place the plantains. This will make sure the plantains cook all the way through.
- Add the plantain slices to the pan, making sure not to overcrowd them. Fry them in batches, if necessary, at medium heat.
- Cook the plantain slices for about 2-3 minutes on each side or until they turn golden brown. Use a tooth stick to check if the plantains are cooked. Use a slotted spoon or tongs to flip them over.
- Remove the fried plantains from the oil and place them on a paper towel-lined plate or tray to drain excess oil.
- While they are still hot, use a glass plate with a flat bottom to press the tostones to flatten each slice into a round disc. Do it gently so the tostones don’t fall apart.
- Then with a roller, gently keep flattening the plantain slice so it things out in a circular shape.
- Place the fattened plantain on a muffin tray and shape it around the circular shape. Don’t worry if there are loose parts. Just make sure there are no holes in the cups.
- Place the tray on the fridge with the plantain cups for at least 10 minutes before frying the second time.
Frying and stuffing the plantains cups
- Once all the plantain cups are chilled, fry them in hot oil for 1-2 minutes or until they are crispy and deep golden brown.
- Remove the tostones cups from the oil and transfer them to a paper towel-lined plate or tray again to drain any remaining oil. Sprinkle them with salt if desired.
- To make the guacamole smash a ripe avocado and add salt and lemon. Cilantro and pepper.
- Cut the red onion into small cubes and add a juice of a lemon season with salt, pepper and cilantro too.
- Now is the time to stuff the plantains cups. Scoop the ground beef first. Then add a tablespoon of guacamole and finish everything off with the pickled red onion on top.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 172 |
| % Daily Value* | |
| Total Fat 8.6g | 11% |
| Saturated Fat 2g | 10% |
| Cholesterol 34mg | 11% |
| Sodium 28mg | 1% |
| Total Carbohydrate 13.1g | 5% |
| Dietary Fiber 2.5g | 9% |
| Total Sugars 5g | |
| Protein 12.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 11mg | 1% |
| Iron 8mg | 43% |
| Potassium 418mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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