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Stuffed tostone / tostone relleno

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    Stuffed tostone / tostone relleno

    You all have probably gone through this recipe before. If it's a repost, I apologize.

    When I was a kid, I loved tostones Rellenos; they are super easy to make. Get a normal-sized green plantain and quarter it; fry the quarters in oil until the outside is a couple of shades darker but not cooked all the way through.

    Put the quarters in a lemon squeeze or whatever you have to round it out and squeeze. Shape it into a cup. Put the cup-shaped tostone back into the oil and cook all the way through till crispy.

    Then stuff it:
    ​​​​​
    ​​​​​1. With ceviche topped with shrimp
    2. All pastor slivers and a sliver of pineapple
    3. Rice and black beans with a few scrambled eggs with cilantro and a drop of salsa Lozano
    4. Pulled pork and coleslaw
    Five shredded pepper stout chuck topped with peppers
    Six white rice and encebollado

    Whatever you want, it's an excellent presentation and a great appetizer.


    #2
    I would love to see a photo when you make this. It sounds great.

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Yup pics are mandatory for this one.
      I’m really liking the written recipe but need a visual of this one.

    #3
    tostones are wonderful! We eat them a few times a year. Heck, even just making friend plantains is good!

    SheilaAnn did you make these with your Cuban style pork?

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      barelfly sounds like it would be awesome, but bananas and plantains make me hurl. 🤣🤢

      I would try it if it were made for me. Maybe the “banana” taste/texture of the plaintain changes a bit.

    • barelfly
      barelfly commented
      Editing a comment
      SheilaAnn - if its the soft texture of a banana, yes, definitely changes. But, not sure if it would be enough for you. But it’s not soft like a banana, there’s some crispiness to it.

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