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Tostones con Picadillo de Cayo Hueso – Fried green plantains topped with picadillo Recipe

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This recipe for Tostones con Picadillo de Cayo Hueso – Fried green plantains topped with picadillo is from The Fireside Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1 tsp dried oregano
1 tsp ground cumin
¼ cup olive oil
2 garlic cloves, chopped fine
1 medium onion, chopped fine
1 green bell pepper, chopped fine
½ cup dry wine
1 cup tomato sauce
Salt and black pepper, to taste
Oil for frying
4 large green plantains, peeled and cut into diagonal 1 ½ inch rounds
1 chopped tomato, to garnish
Directions:
Directions:
Thoroughly combine the beef, oregano, and cumin in a mixing bowl.
Heat the oil in a skillet and cook the garlic, onion, and bell pepper until soft. Add the meat mixture, wine and tomato sauce. Cover the pan and cook over a medium to low heat for 15 minutes. Then remove the lid and cook, uncovered for a further 15 minutes, or until the liquid is fully reduced, making sure that the meat is still moist. Season with salt and pepper and set aside.
Pour 1 inch oil into a skillet. Heat the oil. Fry the plantains for about 8 minutes, being sure to turn them several times until they are soft all the way through. Set the oil aside and transfer the plantains to a dish. Place a wet towel over them, and pressing down with your hands, smash the plantains until they are completely flattened out into thin disks.
Reheat the oil. Fry the smashed plantains again until crispy on both sides. Serve the ground beef in small bowls garnished with the chopped tomato. Scoop up the meat with the plantain tostones.

 

 

 

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