Recipe
Stuffed Tostones
Fried green plantain baskets filled with bacon and mozzarella or creamy tuna. A striking, fun, and easy-to-prepare appetizer.
- Preparation15 min
- Cooking25 min
- Total time40 min
- Servings6 servings
- DifficultyEasy
Stuffed tostones are not a very common recipe in Cuban cuisine, but they are gaining more and more admirers. They are a rich, fun, and elegant way to reimagine the traditional chatinos or tachinos that our parents and grandparents used to make.
They are easy to make, although they take a little more time and resources than regular tostones. Here we propose two fillings: one of bacon with mozzarella and another of tuna with cheese and cream.
Ingredients
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Method
Tostones
- Peel the plantains and cut them into pieces between 6 and 8 cm long.
CiberCuba - Heat the oil over medium heat. Preferably use a small pot or one with a concave bottom, so that in the second frying the tostones are covered by the fat and brown better. If you use a skillet or a large pot with a flat bottom, you will need double the amount of oil.
- Fry the plantain pieces over medium heat until they begin to brown. Remove them, drain on absorbent paper, and let them cool while you fry the rest.
CiberCuba - Shape each piece into a concave basket. There are artisanal devices for this, but if you don't have one, press the plantain with a small glass and a mortar. If it sticks a little to the walls of the glass, carefully unstick it with a knife.
CiberCuba - Fry the baskets again in very hot oil, making sure they are completely covered so they do not break. Brown them and, when they are ready, drain on absorbent paper.
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Fillings
- Bacon filling: while frying the plantains, brown the bacon in a skillet. When ready, add 100 g of mozzarella and 100 ml of cream. Stir well and season with salt and pepper.
- Tuna filling: in another skillet, put the tuna with its oil and let it cook for 1 minute over medium heat. Add 100 g of grated mozzarella and 100 ml of cream. Stir well and season with salt and pepper.
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Assembly
- Adjust the seasoning of both fillings and start filling the tostones as you finish them.
- Garnish with finely chopped parsley, which adds aroma and color.
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