Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanAppetizer
Recipe Story
origins & traditionsTostones Rellenos are a popular Nicaraguan appetizer featuring green plantains that are sliced, fried until golden, flattened into cups, then fried again to achieve maximum crispiness. These edible vessels are traditionally filled with a mixture of seasoned ground beef, fresh cabbage slaw, cheese, and a tangy tomato sauce. The contrast between the crunchy plantain shell and the savory, slightly acidic filling creates an irresistible combination that showcases the best of Nicaraguan coastal cuisine. Perfect for gatherings, these handheld treats offer a delightful balance of textures and flavors that represent the country culinary tradition of transforming simple ingredients into extraordinary dishes.
Instructions
step by step0/13 done
Heat vegetable oil in a deep skillet to 350°F for frying.
Peel the green plantains and cut them into 2-inch thick rounds.
Fry the plantain rounds for 3-4 minutes until golden but not fully cooked through, then remove and drain on paper towels.
Using a tostonera or the bottom of a glass, flatten each fried plantain piece into a cup shape with raised edges.
Return the flattened plantains to the hot oil and fry for another 3-4 minutes until crispy and golden brown, then drain and season with salt.
In a separate skillet, heat olive oil over medium-high heat and cook the ground beef until browned, breaking it into small pieces.
Add diced onions, minced garlic, diced bell peppers, and tomatoes to the beef, cooking until vegetables are softened.
Season the beef mixture with cumin, paprika, salt, black pepper, and a splash of vinegar.
Prepare the cabbage slaw by mixing shredded cabbage with lime juice, salt, and a pinch of cayenne.
To assemble, fill each tostone cup with the seasoned beef mixture.
Top with a generous portion of the fresh cabbage slaw.
Sprinkle crumbled cheese on top and add a dollop of sour cream if desired.
Serve immediately while the tostones are still warm and crispy.
Tostones Rellenos
4.0 (69)
Crispy twice-fried plantain cups filled with savory toppings, a beloved Nicaraguan street food appetizer that combines texture and flavor in every bite.
medium
45 min
6 servings
Ingredients
0 of 16 checked
Main
- 4 pieces plantain, green and unripe
- 3 cups vegetable-oil, for frying
Filling
- 450 grams ground-beef
- 1 pieces onions, diced
- 3 cloves garlic, minced
- 1 pieces bell-peppers, diced
- 2 pieces tomatoes, diced
Seasoning
- 1 teaspoons cumin
- 1 teaspoons paprika
- 2 teaspoons salt
- 1/2 teaspoons black-pepper
- 1 tablespoons vinegar-white
Topping
- 2 cups cabbage, shredded
- 2 pieces lime, juiced
- 1/2 cups cheese-feta, crumbled
- 3 tablespoons sour-cream (optional)
Chef Tips
expert advice•For the crispiest tostones, make sure the plantains are very green and firm, not ripe.
•The key is the double-frying technique which creates the perfect texture.
•You can prepare the beef filling ahead of time and reheat before serving.
•For a vegetarian version, substitute the ground beef with seasoned black beans or sautéed mushrooms.
•Add hot sauce or pickled jalapeños for extra heat.
•The cabbage slaw can be made up to 2 hours ahead and kept refrigerated.
•If the tostones lose their crispness, you can re-crisp them in a 375°F oven for 5 minutes before filling.
