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:
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​​​​​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.
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