Tostones Rellenos Recipes

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.

TOSTONES

Steps:

• Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.
• Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step.
• Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.

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.

GARLIC SHRIMP WITH TOSTONES | TOSTONES RELLENOS DE CAMARONES | CHEF ZEE COOKS

Steps:

• Begin my cleaning your shrimp and making sure that the shells are all off. It's up to your whether or not you want to leave the tails-I personally like to leave them on
• Next, season your shrimp with the lemon, oregano, garlic, salt, and pepper
• Mix up the seasoning with shrimp making sure that everything is coated in that yummy seasoning
• Then warm up a skillet with olive oil. Be careful not to burn the olive oil
• Now add your shrimp one by one leaving behind as much marinade as you can. No worries-this will come in handy later on [and you're going to love it!]
• Cook the shrimp for about two minutes on each side. You'll know that the shrimp is cooked when it goes from grayish color to an orange color
• When the shrimp become orange on one side flip it over and cook the other side
• As soon as all of your shrimp is cooked, remove them from the skillet and set aside
• Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind
• Once your butter is melted, add the rest of the shrimp marinade. This is going to create a vibrant garlic sauce
• Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. The goal is to cook out the raw garlic taste. We don't want our garlic to burn
• Once the garlic is cooked, add that sauce the shrimp
• Toss the shrimp in the sauce and as you can already guess, make sure every shrimp has that delicious garlic sauce
• Now cut the shrimp in half or in the thirds. Afterwards, set aside
• Moving onto the the tostones, add canola oil to a small frying pan
• Peel the green platano/plantain and cut them into little one inch pieces
• Fry them until their golden on both sides
• Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup
• Once all of the plantains are mashed, re fry them again for 30 seconds to a minute
• Drain the plantain cups of any excess
• Fill them up with the shrimp making sure to drizzle some garlic sauce at the end

TOSTONES RELLENOS

Steps:

• Heat up oil in a pot or deep fryer to 375F.
• Coat a pot with olive oil. Add your onions, green peppers and garlic. Cook for about 5 minutes.
• Once cooked, add the tomato sauce, dry white wine, white wine vinegar, red pepper flakes, salt and parsley. Bring to a boil, reduce heat to medium-low and cover. Allow to simmer for 10 minutes.
• After, add shrimp. Stir together with sauce, cover and allow to cook for five minutes or until the shrimp is no longer gray and turns pink and you see that the shrimp curls on itself and the two ends almost touch each other.
• To make the plantain cups, peel the green plantains, and cut into 1 - 2 inch thick slices. Place the cut plantains inside the oil and fry for about 1-2 minutes until they are gold. Remove them and place them on a plate lined with paper towel.
• Using a tostenera for stuffing plantains, squish the chunks of each plantain to form them into cups. After, add them again to the oil and fry for about 3-4 minutes, until golden brown.
• Remove and place them on a plate lined with paper towel, sprinkle with salt, and serve!
• Once your shrimp are cooked and your plantains cups are done, add the shrimp and sauce into the cups, about 2-3 shrimps per cup.
• Garnish with parsley and serve. Enjoy!!

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.

SHRIMP AVOCADO PLANTAIN CUPS: THE BITE-SIZED APPETIZER RECIPE TO MAKE TOSTONES RELLENOS

Steps:

• Season the shrimp with salt, pepper, and cumin and mix them well.
• Pour the oil into a pan over medium heat.
• Add the shrimp.
• Fry the shrimps for a few minutes until golden on both sides.
• Place the shrimp in a bowl to cool.
• Cut half of the lime and squeeze out juice on cooked seafood. Add the avocado.
• Sprinkle with chopped red onion and garlic. Add cherry tomatoes, jalapeño, and some cilantro.
• Sprinkle it with salt and gently mix it in a bowl, and chill.
• Peel plantains and cut them into 3 pieces.
• Fry the plantain pieces until golden.
• Place the fried pieces of plantain in muffin cups and use a tamper to press the plantain into a cup form.
• Fry the cups again until golden.
• Fill the cups with the salsa mixture.
• Top with the cooked shrimp.