Stuffed Plantain Cups (Tostones Rellenos) ~ Cute little cups of scrumptiousness, filled with shredded beef and topped with mayo and ketchup.
Hi there! How are things holding up in your side of the woods?
Around here, everything is the same. We find awesome recipes to cook, then we eat. Repeat that process multiple times a day.
Cook, eat, repeat. Cook, eat, repeat. Cook, eat, repeat. Say that three times fast. Go!
I lie, though. I do cook everyday, but I do not cook everything I eat. Sometimes, I order takeout and sometimes we go out to dinner. We do however, cook everything see you on this blog. This wonderful recipe I’m sharing with you today was actually inspired by an appetizer on the menu of one of my favorite restaurants.
There is this wonderful little Cuban restaurant in Queens 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.
Unfortunately, I don’t get to go to this awesome spot as often anymore (my husband hates the long waits to eat). I love their Tostones Rellenos so much that I just decided to make my own, as I usually do with all the foods I love. That my friends is one the best decisions I’ve made.
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 literally 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 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 leftover from the previous night. I love it when I can recreate meals from one dish. Don’t you?
Now, go ahead and try it. Please do come back and tell me how you like it. I’d love to hear what you think. Enjoy!
- 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
Heat canola oil in a large pan.
Peel plantains and slice crosswise into fourths.
Fry plantains in the heated oil until slightly golden, about 5 minutes.
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.
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.
Fill the plantain cups with the shredded beef and top with mayo and ketchup, if desired.
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