Tostones Rellenos Food

[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:

• Preheat oil to 350 degrees F.
• Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.
• Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.
• Put the fried plantain through the old fashioned smasher. This will make it a cup shape.
• Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a paper towel lined sheet tray. Season with salt.

DOMINICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantains and cut into 1-inch thick slices.
• In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
• Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
• Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

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.

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

Steps:

• Pour 1 1/2 to 2 inches of oil a large saute pan or deep large skillet and place over medium-high heat. Line 2 plates with paper towels.
• Meanwhile, place the plantains on a cutting board and cut off the ends. While holding a plantain firmly, slit the peel lengthwise without cutting into the flesh of the plantain. Cut the plantain in half crosswise. Using the tip of your knife, start to loosen the edges of the skin without cutting into the flesh. Remove the peel of the plantain with your hands. Repeat with the remaining plantains.
• Slice the plantains into 1-inch rounds. Fry the plantains in batches until just golden brown, about 3 minutes. Transfer to one of the paper towel-lined plates to drain.
• Flatten the plantains in a tostonera or on a cutting board by pressing down on the pieces one at a time with a small plate or the bottom of a clean can.
• Working in batches, return the flattened plantains to the saute pan and fry again until they are golden and crisp, 2 to 3 minutes. Transfer to the second paper towel-lined plate.
• Meanwhile, whisk together the mayonnaise, ketchup and garlic in a small bowl and until completely incorporated.
• Sprinkle the tostones with salt and serve immediately with the mayo-ketchup on the side.

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.