Try this Tostones recipe with Tri Tip, Guacamole and Beans
Tostones!, This is my version of a typical dish from Puerto Rico. Tostones normally consists of fried green plantains slices, that have been smashed and then fried again. The tostones can be eaten as is with a sauce or topped with a variety of ingredients that could include meat, fish, beans, or vegetables. Sometimes they can be shaped more like a gordita, giving a better base to hold all the ingredients.
I made mine a touch differently. I boiled yellow plantains (not black or completely ripened), and used my tostonera to flatten them. I then pan fried them to get a nice golden brown color on the plantains.
I like to use yellow plantain rather then the green ones because of the sweetness but feel free to use the traditional method using the twice fried green plantains, it won't affect the rest of the recipe. The meat I used was kobe tri tip which worked great because it can shred easily after it is cooked through.
JP loved this dish and couldn't get enough of it. Always great to make the boss happy and coming back for more. Here is the recipe for beef tostones, I hope you enjoy it!
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Tri Tip Tostones with Avocado and Beans[/caption]Wagyu Beef Tostones with Avocado and Beans
Tostones!, This is my version of a typical dish from Puerto Rico. Tostones normally consists of fried green plantains slices, that have been smashed and then fried again. The tostones can be eaten as is with a sauce or topped with a variety of ingredients that could include meat, fish, beans, or vegetables. Sometimes they can be shaped more like a gordita, giving a better base to hold all the ingredients.
I made mine a touch differently. I boiled yellow plantains (not black or completely ripened), and used my tostonera to flatten them. I then pan fried them to get a nice golden brown color on the plantains.
I like to use yellow plantain rather then the green ones because of the sweetness but feel free to use the traditional method, using the twice fried green plantains, it won't affect the rest of the recipe. The meat I used was kobe tri tip, which worked great, because it can shred easily after it is cooked through.
JP loved this dish and couldn't get enough of it. Always great to make the boss happy and coming back for more. Here is the recipe for beef tostones, I hope you enjoy it!
For the wagyu tri tip
- 3 lb tri tip
- 1 whole onion
- 3 whole poblanos (roasted)
- 2 whole jalapenos
- 1 whole habanero
- 6 cloves garlic
- 6 whole tomatoes (charred)
- 1/2 cup apple cider vinegar
- 4 cups chicken stock (or water)
- 2 tbsp ground cumin
- 2 tbsp chili powder
- 3 tbsp olive oil
- 1/4 cup cilantro
For the refried black beans
- 2 cups dried black beans ((soaked in water overnight if possible))
- 1/2 cup onion (chopped)
- 3 cloves garlic
- 1/2 cup oil (for frying)
For the guacamole
- 4 each avocados
- 1 small onion (grilled and chopped fine)
- 1 large jalapeno (minced)
- 3 tbsp cilantro (chopped)
- 1 whole lime (juiced)
- 1 1/2 tsp salt
Garnish
- 4 whole plantains (ripe)
- 1 whole mango (sliced thin)
- 1/3 cup queso fresco
For the wagyu tri tip
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Season meat with salt and pepper on both sides. In a braising pot on medium heat add oil and tri tip. Sear on both sides for 3 minutes. Then add onions, peppers, chiles, cumin, chili and garlic.
Cook for 2 minutes and then add the vinegar and reduce by half. Add the stock, and tomatoes. Place the lid on top of the pot and bring to a boil and then turn down to a light simmer.
Cook for about 2 hours and 45 minutes or until the meat is very tender. Strain off 4 cups of the liquid with all the vegetables and peppers in the pot, and place it in a blender. Puree with 1/4 cup of cilantro leaves for 45 seconds until smooth.
Season with salt, this is now your sauce for the tri tip. Take the tri tip and shred with two forks. Season with salt and about 2 cups of pureed sauce on to the shredded meat. Keep warm and set aside.
for the refried black beans
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Place onion, garlic, beans, and 10 cups of water in a pot. Bring to a boil and turn down to a simmer and cook for 1 hour or until completely tender.
Half way through the cooking process add 2 tbsp of salt. When done strain off liquid and reserve. Place beans in a blender and puree with a little of the liquid until the beans are smooth but still thick.
In a large saute pan on medium high heat add oil and beans. Fry for 20 minutes approximately until the beans thicken and dry out a little bit. Season with salt and keep warm
For the guacamole
Add all the ingredients into a bowl and smash with a whisk. Season with salt, pepper, and lime juice and set aside.
For the tostones
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Cut the plantain in 3 pieces with the peel still on. Place the plantain in a pot and fill with water. Bring to a boil and then turn down to a simmer and cook for 25 minutes.
Strain off the water and discard the peels. Then take plantain and place in the tostonera to flatten. Place on sheet pan lined with parchment paper for frying.
Continue until all the plantain have been flattened. Place 2 cups of oil in a cast iron pan and heat up for frying. Then place 4 to 5 at a time into the pan. Fry until crispy and golden brown. Strain off on to a paper towel.
To finish
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Place a spoonful of refried beans on top of the tostones. Then add a little of the tri tip and a spoonful of sauce. Top with guacamole, julienned mango, queso fresco, and cilantro. Serve and enjoy!