Tostones Rellenos Recipes

TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
• Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
• Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.

TOSTONES RELLENOS

Steps:

• Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
• Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
• Scoop the tomato mixture into the plantain cups.

[RECIPE + VIDEO] TOSTONES RELLENOS (AVOCADO AND SHRIMP PLANTAIN CUPS)

Steps:

• Heat the olive oil over very low heat in a large skillet. Add the garlic and cook for 3 to 4 minutes. Do not let the garlic burn.Add the shrimp and cook until they are pink all over. Season with salt and pepper to taste.Remove from heat and set aside.
• Heat the frying oil over medium heat (175 ºC [350 ºF]) in a small bowl or saucepan.Fry each plantain slice until light golden brown (about 5 minutes). Press the slices with a lemon squeezer to form small cups.Once all the cups are formed, fry them again over medium-high heat until they turn golden brown.
• Peel the avocado and crush using a fork until it doesn't have any lumps. Season with salt and pepper to taste. Mix in the lime juice.
• Spoon about tablespoons of avocado mix into the cups.Top each with a shrimp and garnish with cilantro leaves.Serve immediately.

TOSTONES

Steps:

• Fry the slices until golden. Remove and smash lightly with the back of a small saute pan. Fry again until crisp and more golden, drain on paper towels and season with salt. Serve with seafood dishes.

TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
• Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
• Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.