Stuffed Plantain Cups (Tostones Rellenos)

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Stuffed Plantain Cups (Tostones Rellenos)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 3 cups canola oil for frying
  • 1 green plantain
  • 1/2 pound cooked shredded beef or any cooked meat for filling
  • 1 tablespoon mayo optional
  • 1 tablespoon ketchup optional
Difficulty:

There is this wonderful little Cuban restaurant in Queens, NY named Cabana that is always packed. Even if you make reservations, you can expect to wait at least an hour for your table, and if you go on a weekend night, that wait time is doubled. Nonetheless, the wait is absolutely worth it. The ambiance is laid back and cozy, and the food is absolutely amazing.

Everything in their menu is a must have, but the one thing I have to get every single time is their Stuffed Plantain Cups (Tostones Rellenos). On the plate, they serve three plantain cups, each stuffed with a different filling: shrimp, picadillo and their staple dish, ropa vieja.

I love their Tostones Rellenos so much that I just decided to make my own, as I usually do with all the dishes I love.

I can’t begin to tell you just how good these are. I made the tostones just as you would regular tostones. If you don’t yet know how that goes, check it out here. To make the cups, I used a tostonera that presses the plantains into cups. If you don’t own this type of tostonera, you can press the plantains with a regular tostonera, or a dish plate, or even a bottle, into a disk and simply form the disk into a cup using your hands. Then, you fry the plantain cup for a second time, until golden brown and crispy. Finally, stuff the cups with your favorite filling. For this recipe, I stuffed my plantain cups with this delicious Slow Cooker Shredded Beef I had left over from the previous night. I love it when I can create two different meals from one dish. Don’t you?

Directions

  1. Heat canola oil in a large pan.
  2. Peel plantains and slice crosswise into fourths.
  3. Fry plantains in the heated oil until slightly golden, about 5 minutes.
  4. With the bottom of a bottle, small pan or tostonera if you have one, press on the plantains to flatten them to about half their original size into a disk, then shape the disk into a small cup.
  5. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Remove from the oil, place on a paper towel and sprinkle with salt. Set aside.
  6. Fill the plantain cups with the shredded beef and top with mayo and ketchup, if desired.
  7. Serve immediately.

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