Stuffed Tostones with Sea Pabellón and Green Mango Guasacaca

Instructions

1. 1

   1. Peel the green plantains and cut them into 8 thick rounds. Heat the vegetable oil in a deep pot to 325 °F / 165 °C. Fry the rounds for 4 to 5 minutes until just tender and pale yellow. Remove and drain on paper towels.

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   2. While still warm, flatten each round with a toston press or the bottom of a glass to form thick discs. Using a spoon or your fingers, shape them into small cups with a hollow center. Set aside.

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   3. Place the white fish in a bowl and mix with the lime juice, 2 g salt, half of the chopped garlic, and a pinch of black pepper. Let it rest for 10 minutes.

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   4. In a large skillet over medium heat, add 1 tablespoon of the olive oil. Sauté half of the onion, the sweet pepper, red bell pepper, and tomato for 5 minutes. Add the remaining garlic, ground cumin, and grated panela, and cook for 1 more minute.

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   5. Add the seasoned fish and cook for 4 to 5 minutes, stirring gently, until it flakes slightly. Add the cooked black beans and the bean broth or water. Cook 3 more minutes until the filling is moist but thick. Adjust with 2 g more salt and a little black pepper. Keep warm.

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   6. In another skillet, melt the butter over medium heat. Add the ripe plantain and brown it for 2 to 3 minutes per side until glossy and caramelized. Remove and set aside.

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   7. For the guasacaca, place the green mango, avocado, cilantro, parsley, remaining onion, 2 tablespoons olive oil, apple cider vinegar, 4 g salt, and 2 tablespoons water in a blender. Blend until thick and creamy. Add a little more water if needed to adjust the texture.

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   8. Reheat the vegetable oil to 375 °F / 190 °C. Fry the shaped tostones for 3 to 4 minutes until golden and very crisp. Drain and season immediately with the remaining salt.

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   9. If desired, place the tostones on a tray and keep them for 3 minutes in a preheated oven at 350 °F / 175 °C to keep them warm and extra dry before filling.

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    10. Fill each tostone cup with some of the fish and black bean stew. Top with slices of ripe plantain, semi-firm white cheese, and a spoonful of green mango guasacaca. Serve immediately.