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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

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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.

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Questions

How hot should the oil be for Tostones Rellenos con Ropa Vieja?

For Tostones Rellenos con Ropa Vieja, the target internal temperature is 200 F (about 95 C), given in step 3. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Can I skip the searing in Tostones Rellenos con Ropa Vieja?

Step 1 reads: "Heat 2 tbsp olive oil in a deep skillet over medium heat, then sear 1.5 lbs sliced flank steak until browned." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use another cut instead of flank steak in Tostones Rellenos con Ropa Vieja?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Tostones Rellenos con Ropa Vieja uses 1.5 lbs flank steak, sliced.

Is Tostones Rellenos con Ropa Vieja gluten-free?

Yes. As written, nothing in the ingredient list for Tostones Rellenos con Ropa Vieja is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How much protein is in Tostones Rellenos con Ropa Vieja?

One serving (the recipe makes 6) has 28 g of protein in about 380 calories, alongside 32 g carbohydrate and 16 g fat, plus 4 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein appetizer collection.

How long does Tostones Rellenos con Ropa Vieja keep?

Refrigerate what is left of Tostones Rellenos con Ropa Vieja within two hours and eat it 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.

Serve it with

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