PLANTAIN CUPS RECIPE RECIPES
PLANTAIN CUPS – KAT'S NIBS
This little spin on plantain is great to impress those guests or to simply use for a finger food option.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5
Number Of Ingredients 2
Steps:
- In a sauce pan add the coconut and bring it to a temperature of about 350F
- Cut plantain into 4 or 5 equal parts
- Once the temperature is reached on the oil, add the plantains and cook for about 5-7 minutes or until they start to golden
- Remove from the oil and place on a paper towel
- In a ramekin or muffin tin, or small bowl ad one of the plantain pieces an press with a pestile, another muffin tin, ice cream scoop or something similar one by one to create a cavity*
- Place back into the oil and cook for another 5 minutes or until completely golden
- Remove from the oil and place on a paper towel or strainer to drain
- Fill with your favorite ingredient and enjoy! best if served hot
- *if you want to make hours or days ahead, once you create the cavity you can place in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. When you are ready to eat, defrost and pickup at step 6. These are best when served and eaten hot.
Nutrition Facts : Calories 5, CarbohydrateContent 5, CholesterolContent 5, FatContent 5, FiberContent , ProteinContent 5, SaturatedFatContent 5, ServingSize 5, SodiumContent 5, SugarContent , TransFatContent
TOSTONES RELLENOS (STUFFED PLANTAIN CUPS) RECIPE | ALLRECIPES
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!
Provided by LatinaCook
Categories World Cuisine Latin American Mexican
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
- Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
- Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 318.4 calories, CarbohydrateContent 16 g, CholesterolContent 52 mg, FatContent 21.7 g, FiberContent 1.5 g, ProteinContent 16.1 g, SaturatedFatContent 6.9 g, SodiumContent 1737.6 mg, SugarContent 7.4 g
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A Puerto Rican side, usually served with rice and beans in our family.
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Reviews 4.5
Total Time 35 minutes
Category Everyday Cooking, Vegetarian, Side Dishes
Calories 174.8 calories per serving
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Reviews 4.5
Total Time 35 minutes
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Calories 174.8 calories per serving
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
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These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.
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Reviews 3.3
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- Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.
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Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt.
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