Ingredients:
For the Filling (Picadillo):
- 1 tbsp olive oil
- ½ lb ground beef or turkey
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 small bell pepper, finely diced
- 1 small tomato, diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
For the Tostones:
- 3 green plantains, peeled and cut into 1½-inch thick slices
- Vegetable oil for frying
- Salt to taste
For Garnish:
- Crumbled queso fresco or grated mozzarella cheese
- Fresh cilantro
Instructions:
Fry the Tostones:
- Heat vegetable oil in a deep skillet or saucepan over medium heat.
- Fry the plantain slices for 2-3 minutes per side until lightly golden. Remove and drain on paper towels.
- Using a tostonera or the bottom of a glass, gently flatten each fried plantain slice into a cup shape.
- Return the flattened plantains to the hot oil and fry again until crispy and golden. Drain on paper towels and sprinkle with salt.
2. Make the Filling:
- Heat olive oil in a skillet over medium heat.
- Add ground meat, breaking it up with a spoon, and cook until browned.
- Add onion, garlic, bell pepper, and tomato. Cook until softened, about 5 minutes.
- Stir in tomato paste, cumin, and paprika. Season with salt and pepper. Simmer for another 3-4 minutes.
- Stir in fresh cilantro and remove from heat.
3. Assemble the Tostones:
- Spoon the meat mixture into each fried plantain cup.
- Top with crumbled queso fresco or grated mozzarella.
4. Serve:
Serve warm as a hearty and flavorful appetizer. Add a drizzle of cilantro-lime sauce or serve with a side of garlic aioli for dipping.
Tips:
- For a vegetarian version, swap out the ground meat for black beans or sautéed mushrooms..
- These are perfect for sharing and highlight traditional Latin flavors!
