Cuban recipe

Tostones Baskets Filled with Cuban Ropa Vieja

Name: Tostones Baskets Filled with Cuban Ropa Vieja
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: 500 g raw beef flank, in 2 or 3 pieces; About 1.5 liters of water, or as much as needed to cover; 75 g onion; 2 garlic cloves, peeled; 1 bay leaf; 3 g salt; All the cooked, shredded beef from the previous group; 150 g onion, in thin strips; 100 g red bell pepper, in short strips; 100 g green bell pepper, in short strips; 2 garlic cloves, chopped; 200 g natural crushed tomato; 60 ml dry white wine; 100 ml of the reserved, strained cooking broth; 30 ml olive oil; 1 g ground cumin (about ½ teaspoon); 0.5 g dried oregano; 0.5 g ground black pepper; Up to 2 g additional salt, only if needed at the end; 4 large green plantains (about 1.2 kg with peel); About 1 liter neutral vegetable oil for frying (not all of it is consumed); 3 g fine salt, or to taste; 5 g chopped parsley (optional)

Crispy double-fried green plantain baskets filled with shredded beef ropa vieja in a reduced Creole sauce. A Cuban appetizer made for sharing.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation45 min
Cooking3 h
Total time3 h 45 min
Servings24 plantain baskets (6 servings of 4 pieces)
DifficultyMedium

Tostones are one of the great sides of the Cuban table, and ropa vieja is one of its most beloved dishes. Here they come together in one appetizer: golden, crispy green plantain baskets holding a filling of shredded beef in a well-reduced Creole sauce.

This is a recipe for when you have the time and the desire to show off: the beef is cooked from raw until it falls apart with a fork, then stewed with a sofrito of onion, peppers and tomato, and the plantain goes through two fryings. The result is a bite that works at parties, Sunday gatherings or as a starter for a special meal.

Method

Cook the beef

Put the raw flank in a pot with the water, the 75 g onion, the 2 whole garlic cloves, the bay leaf and the 3 g salt. Bring to a boil, skim off the foam and lower the heat. Cook partially covered at a gentle simmer for 90 to 120 minutes, until the beef separates easily with a fork. Add hot water if needed.
AI-generated image.CiberCuba
Remove the beef and let it cool just enough to handle. Strain the broth and reserve 100 ml. Shred the beef into short strands. Discard the bay leaf and the aromatics from the cooking.
AI-generated image.CiberCuba

Ropa vieja

Heat the 30 ml olive oil in a wide skillet. Sauté the onion strips and the peppers for 8 minutes. Add the garlic, cumin, oregano and pepper; cook for 1 minute.
Add the wine and let it boil for 2 minutes. Add the tomato and cook for 5 minutes. Add the shredded beef and the 100 ml broth. Cook uncovered for 12-15 minutes, until juicy but not leaving a pool of sauce when you push it aside with the spoon. Adjust the salt at the end and keep warm.
AI-generated image.CiberCuba

The baskets

Peel the plantains and cut each into about 6 pieces of 3-4 cm; aim for about 24 pieces of similar size. Dry them well.
Heat the oil to 150-160 °C. Fry the pieces in batches for 7-9 minutes, until they can be flattened, without browning too much. Drain and let cool briefly.
AI-generated image.CiberCuba
With a tostonera for baskets, or by pressing each piece into a small container with another of smaller diameter, form cavities with a closed base and walls of about 5 mm. Do not pierce the bottom. Lightly grease the tools if they stick; do not wet the pieces before frying again.
AI-generated image.CiberCuba
Raise the oil to 175-180 °C. Fry the baskets in batches for 2-3 minutes, until golden and crispy. Drain and salt lightly.

Assembly

Divide the hot ropa vieja among the baskets, about 30 g per piece. Finish with parsley if using and serve immediately.

Tips and variations

Filling consistency: the ropa vieja should be juicy but without a pool of sauce; if it releases liquid, the baskets will soften. If needed, cook a few more minutes uncovered.

Assembly: fill the baskets just before serving so they don't lose their crunch. You can make the first frying and the shaping ahead; do the second frying right before filling and serving.

Making ahead: the ropa vieja can be prepared the day before, kept refrigerated and reheated well before assembling. The baskets are crispier if you do the second frying right before serving.

Plantain: use very green, firm plantains; if they start to turn yellow, they stick more and turn out sweet.

Time: the flank may need more cooking if the cut is tougher; the total time includes tenderizing the beef, the sofrito and the two fryings.