Tostones Rellenos Recipes

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.

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.

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.