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.
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
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1
Heat 2 tbsp olive oil in a deep skillet over medium heat, then sear 1.5 lbs sliced flank steak until browned.
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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.
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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.
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4
Shred the beef with two forks and mix it back into the thick tomato sauce.
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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.
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6
Press plantain pieces into cups using a cup press, then fry again for 2 minutes until crispy.
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7
Spoon the shredded beef mixture into each plantain cup and serve warm.