Tostones Con Carne O Pollo Desmechado Recipe

Prepare and cook the meat

Trim excess fat from beef (if using) or remove excess skin from chicken. Place the meat in a medium saucepan or Dutch oven and add 3 cups water or broth. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until meat is very tender and shreds easily (about 1.5–2 hours for beef; 25–35 minutes for chicken). Alternatively, cook in a pressure cooker (35–45 minutes for beef, 10–12 minutes for chicken). Reserve 1/2 cup of the cooking liquid and discard the rest.

Shred the meat

Remove meat from the pot and let rest 5–10 minutes. Using two forks or tongs and your fingers, shred the meat into fine pieces. Set aside in a bowl and reserve any small amount of juices to keep it moist.

Make the sauce and combine

Heat 1 tablespoon olive oil in a large skillet over medium heat. Finely chop the onion, green pepper, red pepper, and mince the garlic. Sauté the onion and peppers 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste, tomato sauce, and 2 tablespoons sofrito; cook 1–2 minutes to deepen flavors. Add cumin, oregano, bay leaf, salt, and pepper. Pour in 1/4–1/2 cup reserved cooking liquid (or broth) to loosen the sauce. Add the shredded meat and stir to coat evenly. Simmer gently 8–10 minutes to let flavors marry and sauce thicken slightly. Taste and adjust salt/pepper. Remove bay leaf and stir in chopped cilantro if using. Keep warm.

Prepare plantains

Peel the green plantains: cut off both ends, make a shallow lengthwise slit through the peel, and pry the peel away. Slice each plantain crosswise into 1–1.25 inch (2.5–3 cm) pieces.

Parboil or soften (optional, recommended for consistent texture)

Place cut plantain pieces into a pot, cover with water, and add a pinch of salt. Bring to a boil and simmer 4–6 minutes until pieces are just becoming tender but not falling apart. Drain and let dry on a towel. (Alternatively, skip this step and fry directly if plantains are young and firm.)

First fry

In a heavy-bottomed skillet or pot, heat vegetable oil to 325°F (about medium heat). Add plantain pieces in batches, avoiding crowding. Fry until light golden and tender, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Smash plantains

Using a tostonera (plantain press), the bottom of a heavy glass, or a flat spatula, place each fried plantain piece between two sheets of parchment or on a clean surface and press to flatten to about 1/4 inch (6 mm) thickness. Sprinkle lightly with 1/2 tsp salt (divide the 1 tsp salt between batches) or rub with a little garlic mojo if using.

Second fry

Heat oil to 375°F (higher medium-high). Return flattened plantains to the oil in batches and fry until crisp and golden brown, about 1–2 minutes per side. Remove and drain on paper towels. Immediately season with any remaining salt or garlic salt to taste.

Arrange tostones on a large platter. Spoon a generous 1–2 tablespoons (depending on size) of the warm shredded carne o pollo desmechado with sauce onto each tostone. Garnish with chopped cilantro and a few pieces of pickled red onion if using. Serve with lime wedges on the side for squeezing over the tostones.