Tostones Rellenos (Stuffed Plantain Cups)
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Canola Oil (for frying)2 tsps
Garlic Salt450 g
Lean Ground Beef3 tsp
Salt1 cup
Sofrito1 cup
Tomato Sauce1 cup
Water1 cup
Shredded Cheddar CheeseDirections:
1
Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
2
Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes
3
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
4
Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more
5
Season with garlic salt
6
Set aside
7
Preheat an oven to 350 degrees F (175 degrees C)
8
Heat a large skillet over medium-high heat and stir in the ground beef
9
Season with salt
10
Cook and stir until the beef is crumbly, evenly browned, and no longer pink
11
Drain and discard any excess grease
12
Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives
13
Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes
14
Fill the plantain cups with the beef mixture and top with Cheddar cheese
15
Arrange the cups on a baking sheet
16
Bake in the preheated oven until the cheese is melted, 5 to 8 minutes