Tostones Rellenos Recipe

Peel and slice plantains

Using a sharp knife, cut off both ends of each green plantain. Make 3 shallow lengthwise slits through the peel and pry off the skin. Cut each plantain into 1 1/2–2 inch thick diagonal or crosswise pieces (about 8–10 pieces total).

First fry

Heat 2 to 3 cups of vegetable oil in a heavy skillet over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Add plantain pieces in a single layer, do not overcrowd (work in batches). Fry for 3–4 minutes per side until the pieces are golden and slightly tender. Remove to a paper towel-lined tray to drain.

Smash tostones

Let the fried plantains cool just enough to handle (warm). Using a tostonera (plantain press), the bottom of a heavy glass, or the flat bottom of a small bowl and a folded kitchen towel, place one fried piece on a flat surface, lightly brush or spray with a little oil, and press to flatten to about 1/4 inch thickness. Sprinkle lightly with 1 tsp salt, dividing across pieces.

Second fry

Return the flattened plantains to the hot oil and fry again, 1–2 minutes per side, until deeply golden-brown and crisp. Drain on paper towels. Leave warm while you prepare filling and assembly.

Sauté aromatics

Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook meat

Add 1 lb ground beef (or ground chicken) to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain any excess fat if necessary, leaving about 1 tbsp in the pan for flavor.

Season and simmer

Stir in 1 cup tomato sauce, 1 tbsp tomato paste, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, 1 tsp Worcestershire (optional) and 1/4 cup broth or water. Bring to a gentle simmer, reduce heat to low, and let cook 6–8 minutes until the mixture thickens slightly and flavors meld. Taste and adjust seasoning. If using shredded beef: substitute 1–1.5 lb cooked shredded beef (from braise or rotisserie), warm in the sauce until coated and heated through (skip the browning step).

Combine 2 diced tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/2 tsp salt and the minced jalapeño (if using) in a bowl. Stir to combine and let sit 5–10 minutes at room temperature to meld. Taste and adjust lime or salt.

Assemble tostones

Arrange the warm, crisp tostones on a baking sheet or ovenproof platter. Spoon about 1 to 2 tablespoons of the seasoned meat mixture onto each tostone (adjust amount depending on size).

Top with cheese

Sprinkle about 1–2 tablespoons shredded cheese over each meat-topped tostone (you can be more generous if desired).

Melt cheese (optional)

Place the assembled tostones under a preheated broiler or in a 425°F (220°C) oven for 2–4 minutes, watching closely, until the cheese is melted and bubbling. Alternatively, cover the pan with a lid for 1–2 minutes on the stovetop to gently melt the cheese.

Finish and serve

Top each cheesy tostone with a spoonful of pico de gallo and optional chopped green onions. Serve immediately with lime wedges on the side. Tostones are best enjoyed hot and crisp.