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Tostones Rellenos con Ropa Vieja

Crispy double-fried green plantain cups filled with tender, seasoned shredded flank steak simmered in a savory tomato and pepper sauce.

75 minMediumServes 6380 cal/serving

CubanAppetizerStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

  • 1.5 lbs flank steak, sliced
  • 3 green plantains, peeled, sliced
  • 2 tbsp olive oil
  • 2 cups vegetable oil
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 cup tomato sauce
  • 1 cup beef broth
  • 1 tsp ground cumin
  • 1 tsp salt

Instructions

  1. 1

    Heat 2 tbsp olive oil in a deep skillet over medium heat, then sear 1.5 lbs sliced flank steak until browned.

  2. 2

    Add 1 sliced yellow onion, 1 sliced red bell pepper, and 4 minced garlic cloves to the skillet and cook for 5 minutes until soft.

  3. 3

    Stir in 1 cup tomato sauce, 1 cup beef broth, 1 tsp ground cumin, and 1 tsp salt, cover, and simmer over low heat until flank steak reaches an internal temperature of 200°F and becomes fork tender.

  4. 4

    Shred the beef with two forks and mix it back into the thick tomato sauce.

  5. 5

    Heat 2 cups vegetable oil in a heavy pot to 350°F and fry 3 peeled, sliced green plantains for 4 minutes until pale golden.

  6. 6

    Press plantain pieces into cups using a cup press, then fry again for 2 minutes until crispy.

  7. 7

    Spoon the shredded beef mixture into each plantain cup and serve warm.

Questions

How long does Tostones Rellenos con Ropa Vieja keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tostones Rellenos con Ropa Vieja?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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