Mini Tostones (3) Recipe

Peel and slice plantains

Score the plantain skin lengthwise with a knife and peel. Cut each plantain crosswise into 1-inch thick rounds (you should get about 6–8 rounds per plantain).

First fry

Heat vegetable oil in a heavy skillet over medium heat until shimmering (about 325°F/160°C if using a thermometer). Fry the plantain rounds in a single layer for 2–3 minutes per side, until they are pale golden and soft through. Work in batches to avoid crowding. Remove to a paper towel–lined plate.

Smash

Using a tostonera, the bottom of a flat glass, or the back of a small bowl, place each fried plantain on a sheet of parchment or a cutting board and press gently to flatten into approximately 2.5–3 inch discs about 1/4 inch thick.

Second fry

Return the flattened plantains to the hot oil and fry 1–2 minutes per side more, until golden brown and crispy. Remove to a paper towel and immediately season both sides with 1 tsp salt, or to taste. Keep warm in a low oven (200°F/95°C) on a baking sheet while you prepare the toppings.

Warm and season chicken

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant. Add the shredded cooked chicken, ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Stir and cook 2–3 minutes until heated through. Finish with 1/2 tablespoon lime juice, toss, then remove from heat and keep warm.

Warm and flavor beef

In a second small skillet, heat 1 teaspoon olive oil over medium heat. Add the sofrito or 2 teaspoons diced onion and cook 1–2 minutes until softened. Add the warmed shredded beef, smoked paprika, 1/4 tsp salt and optional hot sauce. Stir and cook 2–3 minutes until everything is hot and flavors meld. Taste and adjust seasoning as needed. Remove from heat and keep warm.

Brighten pork

Place the warmed shredded pork in a bowl. Add 1/2 tablespoon orange juice, 1/2 teaspoon lime zest, 1 tablespoon chopped cilantro and 1/8 tsp salt. Toss to combine and taste; adjust salt or citrus as needed. Keep warm.

Spread a thin layer of mayonnaise or aioli (about 1/2 teaspoon) on each warm tostone disc if using. Divide the three fillings among the tostones: top roughly one-third of the tostones with the shredded chicken (about 1 tablespoon each), one-third with shredded beef, and one-third with shredded pork. Alternatively, offer all three fillings family-style for guests to choose.

Garnish each topped tostone with a small spoonful of pickled red onion (optional), sprinkle with crumbled queso fresco or cotija and a few cilantro leaves. Serve immediately while the tostones are crisp.