Stuffed Tostones

Peel the plantain and cut it into pieces about 6 to 8 centimeters long.

Heat the oil over medium heat. Ideally, use a small pot or one with a concave bottom so that when frying the tostones a second time, they are covered by the oil, making it easier to brown them. If you use a large, flat-bottomed skillet or pot, you'll need to add double the amount of oil.

Fry the plantains over medium heat until they begin to turn golden brown. Remove them, drain on paper towels, and let them cool while you continue frying the rest.

To prepare the concave chatino that we will fill later, there are handcrafted tools available. If you don’t have them, you can use a small glass and a mortar, as shown in the photo. If the banana sticks a bit to the sides of the glass, you can use a knife to gently loosen it.

When the concave plantains are ready, fry them again. Make sure they are completely submerged in the hot oil to prevent them from breaking. Brown them, and once they reach the right point, drain them on paper towels.

While frying the plantains, brown the bacon in a skillet. Once it's ready, add 100 grams of mozzarella cheese and 100 ml of heavy cream. Stir well and season with salt and pepper.

The second filling we suggest is with tuna. In a pan, place the tuna in oil and let it cook over medium heat for 1 minute. Add 100 grams of grated mozzarella cheese and 100 ml of cooking cream. Stir well and season with salt and pepper.

After adjusting the salt level in both preparations, start filling the tostones as you finish them.

For decoration, use finely chopped parsley; it will add aroma and color to this delicious dish.

Some people prefer to soak the tostones in salty water before frying them a second time and not add salt after frying. Either method can be used. They can also be filled with picadillo, shrimp, or anything else you like.

Enjoy your meal!