Three fried green plantain cups filled with your choice of shrimp, chicken or beef.

Tostones Rellenos

Two turnovers filled with your choice of beef, chicken, or cheese.

Empanadas

Fried boneless chicken chunks seasoned with Dominican spices.

Chicharrones de Pollo

Three mini mofongos filled with shrimp in a garlic sauce.

Mofonguitos de Camarones

Peel the green plantains and cut each one into 3 equal chunks. Soak them in salted water for 10 minutes, then drain and pat dry.

Prepare the plantains

Heat the vegetable oil in a deep skillet over medium heat. Fry the plantain chunks for 3–4 minutes on each side, until lightly golden but not fully cooked. Remove and drain on paper towels.

First fry

While still warm, press each plantain piece into a small cup or muffin tin to form a cup shape. Use the bottom of a small glass or a tostonera with cup attachment. Let them sit for 5 minutes to hold shape.

Shape into cups

Return the shaped plantain cups to the hot oil and fry again until golden and crispy, about 2–3 minutes. Remove and drain on paper towels. Season with salt.

Second fry

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add shrimp, lime juice, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and opaque. Remove from heat.

Cook the shrimp

Spoon shrimp into the plantain cups and garnish with chopped cilantro.

Assemble

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add shredded chicken, cumin, paprika, salt, and pepper. Stir and cook until heated through, about 3–5 minutes.

Flavor the chicken

Fill the plantain cups with the chicken mixture.

Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add ground beef, cumin, salt, and pepper. Cook until browned. Stir in tomato paste and cook for 2 more minutes.

Cook the beef

Fill the plantain cups with the beef mixture.

green plantains

vegetable oil

salt

raw shrimp, peeled and deveined

garlic, minced

lime juice

olive oil

black pepper

chopped cilantro (for garnish)

cooked shredded chicken

ground cumin

paprika

ground beef

onion, finely chopped

tomato paste

In a large bowl, whisk together 3 cups flour and 1 tsp salt.

Cut in 3/4 cup cold, cubed butter using a pastry blender or fingers until the mixture resembles coarse crumbs.

In a separate bowl, beat 1 egg, then mix in 1/2 cup cold water and 1 tbsp vinegar.

Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.

Knead the dough briefly on a floured surface, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook until translucent, about 3 minutes.

Add 2 minced garlic cloves and cook for 1 minute.

Add 1/2 lb ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Stir in 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Cook for another 2 minutes.

Remove from heat and let cool slightly before using.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 1/4 cup chopped red bell pepper and sauté for 3-4 minutes.

Stir in 1/2 lb shredded chicken, 1/2 tsp cumin, 1 tsp paprika, and 1/2 tsp salt. Cook for 2-3 minutes until heated through.

Remove from heat and allow to cool slightly before using.

In a bowl, combine 1/2 cup shredded mozzarella, 1/4 cup ricotta cheese, 1/4 tsp salt, and 1/4 tsp pepper. Mix until well combined.

Preheat oven to 375°F (if baking) or heat 2 cups vegetable oil in a deep skillet over medium heat (if frying).

Roll out chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4-6 inch circles using a round cutter or bowl.

Place 1-2 tbsp of filling (beef, chicken, or cheese) in the center of each dough circle.

Fold the dough over to form a half-moon shape. Press edges together and crimp with a fork to seal.

Beat 1 egg with 1 tbsp water to make an egg wash. Brush the tops of empanadas before baking or frying.

To bake: Place on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown.

To fry: Carefully place empanadas in hot oil and fry for 2-3 minutes per side or until golden and crispy. Drain on paper towels.

All-purpose flour

Salt

Unsalted butter (cold and cubed)

Cold water

White vinegar

Ground beef

Onion (finely chopped)

Garlic (minced)

Paprika

Cumin

Black pepper

Olive oil

Cooked shredded chicken

Red bell pepper (finely chopped)

Shredded mozzarella cheese

Ricotta cheese

Egg (for egg wash)

Water (for egg wash)

Vegetable oil (for frying, if frying)

Cut the boneless chicken thighs into bite-sized chunks, about 1.5 inches each.

Prepare the chicken

In a large bowl, combine the chicken pieces with minced garlic, Dominican oregano, ground black pepper, salt, soy sauce, lime juice, and white vinegar. Mix well to coat all the pieces evenly.

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably 2 hours for better flavor.

In a shallow dish, mix the flour, cornstarch, and paprika together.

Remove the chicken from the marinade and let any excess liquid drip off. Dredge each piece in the flour mixture, pressing lightly to coat well. Shake off any excess flour.

In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).

Fry the chicken in batches, being careful not to overcrowd the pot. Cook for 6–8 minutes per batch, turning occasionally, until golden brown and crispy, and internal temperature reaches 165°F (74°C).

Remove the chicken with a slotted spoon and drain on a paper towel-lined plate.

Transfer the chicharrones de pollo to a serving platter. Garnish with lime wedges and chopped parsley if desired.

Serve hot with a side of tostones, rice, or your favorite dipping sauce.

boneless chicken thighs

garlic cloves, minced

Dominican oregano

ground black pepper

soy sauce

fresh lime juice

white vinegar

all-purpose flour

cornstarch

vegetable oil (for deep frying)

lime wedges

chopped fresh parsley

Peel the green plantains and cut them into 1-inch thick slices. Rinse and pat dry.

Preparing the Plantains

In a deep skillet or saucepan, heat the vegetable oil over medium-high heat. Fry the plantain slices in batches for about 4-5 minutes or until golden and slightly tender. Remove and drain on paper towels.

Frying the Plantains

In a mortar and pestle or food processor, mash the fried plantains with garlic cloves, olive oil, and salt until a chunky paste forms. Mix in the pork cracklings for texture and flavor.

Mashing the Mofongo

Grease a muffin tin or small ramekins. Press portions of the plantain mixture into each cup, creating a small bowl shape to hold the shrimp filling. Set aside.

Forming the Mofonguitos

In a medium skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque.

Cooking the Garlic Shrimp

Optional: Add white wine and simmer for 1 minute. Stir in chopped parsley and remove from heat.

Finishing the Sauce

Spoon the garlic shrimp mixture into the center of each mofonguito. Drizzle some of the garlic sauce on top.

Tostones Rellenos

Empanadas

Chicharrones De Pollo

Mofonguitos De Camarones