Stuffed Tostones with Sofrito Ground Beef and Warm Corn Lime Salad

Instructions

1. 1

   Heat the vegetable oil in a deep pot or deep skillet to 325°F / 165°C. Fry the green plantain pieces for 4 to 5 minutes, until just tender but not browned. Remove and drain on paper towels.

2. 2

   While the plantains cool slightly, make the filling. In a large skillet over medium heat, cook the ground beef for 5 minutes. Add half of the yellow onion, half of the red bell pepper, and the garlic; cook 3 more minutes, breaking up the meat.

3. 3

   Stir in the Puerto Rican sofrito, tomato sauce, green olives, capers, dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and add the beef broth or water. Cook over medium-low heat for 10 minutes, until the filling is moist but thick.

4. 4

   Flatten each plantain piece in a tostonera or between two flat surfaces lined with parchment paper, making thick discs. Then gently press them into a muffin tin or with a measuring spoon to shape them into small cups.

5. 5

   Raise the oil temperature to 375°F / 190°C. Fry the plantain cups again for 3 to 4 minutes, until golden and crisp. Remove, drain, and season immediately with 1/2 teaspoon salt.

6. 6

   For the warm salad, melt the butter in a medium skillet over medium heat. Add the corn kernels, remaining yellow onion, and remaining red bell pepper. Cook for 4 minutes, stirring, until the corn is glossy and the onion is just tender.

7. 7

   Turn off the heat and add the lime juice, fresh cilantro, remaining salt, and remaining black pepper. Toss well to make the warm salad.

8. 8

   Fill each tostone cup with the sofrito ground beef. Serve immediately with the warm corn lime salad on the side or spooned over the top.

9. 9

   If you want to keep the tostones warm before serving, place them on a tray in a preheated oven at 200°F / 95°C for up to 10 minutes, unfilled, to preserve their crisp texture.