Tostones Rellenos de Picadillo

                                                                                          

Ingredients:

For the Picadillo Puertorriqueño (Basic recipe):

  1. Yellow onion (finely chopped), 1
  2. Pimiento (Cubanelle) or replace with a green bell pepper (the one we used) (finely chopped), 1
  3. Red bell pepper (the one we used) (finely chopped) or 1 roasted red pepper, 1
  4. Medium head of garlic (minced)
  5. Cilantro (finely chopped), a bunch of
  6. Ajies Dulces (finely chopped), 12 (we ommited this)
  7. Leaves of Recao (Eryngium), 6 (we ommited this)
  8. Spanish olives (pitted), 1/4 cup
  9. Cappers, 1 tbs
  10. Salt, 2 tsp
  11. Ground black pepper, 1 tsp
  12. Oregano (crushed), 1 tbs
  13. Olive oil, 1/2 cup

Preparation:

Prepare the picadillo according to the recipe. The capacity of the tostón cup depends on the particular tostonera that you have - some are bigger than others.

Peel green plantains, cut into  5 cm barrels, and fry in vegetable oil at 180°C (Medium-high) for about 7 minutes until golden.

One plantain makes 4 cups, we used 3 plantains to make 12 stuffed tostones.

They should be golden and soft inside

Use a tostonera for tostones rellenos  to mash them down.

We don’t have a tostonera so our idea was to cut the plantains and with the help of a knife to cut out a hole big enough (without damaging the bottom or sides).

Fry the 'cups' a second time at 180° C to get a crispy shell (don't let them turn too brown).

Stuff them with picadillo, top with cheese and place in the oven.

They can be stuffed with anything you like, crab meat, chicken, etc., all made substituting the meat in our picadillo recipe.

For the picadillo:

Cook the ground beef with sofrito, onions, peppers, cilantro, and recao until the meat is done.

Add the olives, capers, salt and pepper, and tomato sauce. Cook another 5 minutes or so to evaporate any extra liquids.

(In Puerto Rico picadillo is used for stuffing, which needs to be moist but not runny, so not a lot of tomato sauce is used.

But if you are serving it as a side dish use more tomato sauce).

For the Sofrito:

Wash, peel, seed and coarsley chop everything.

Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use.

You can also freeze it in ice-cube trays and dump the frozen cubes in a freezer bag.

This will be fried in achiote oil or tocino as the first step in recipes.

This recipe makes about 2 large ice-cube trays.