- 6 green plantains
- 2 cups of oil for frying
- 200 grams of bacon diced
- 200 grams of mozzarella cheese
- 1 can of tuna in oil
- 200 ml of cooking cream
- Salt to taste
- 1 bunch of parsley
Peel the banana and cut it into pieces of between 6 and 8 centimeters long.
Heat the oil over medium heat. Preferably use a small or concave-bottom pot, so that when frying the tostones a second time, they are covered by the fat and it’s easier to brown them. If you use a large flat-bottomed skillet or pot, you will have to use double the amount of oil.
Fry the bananas over medium heat until they begin to brown. Remove them, drain them 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 devices. If you don't have one, use a small glass and a mortar, as you can see in the photo. If the banana sticks a bit to the walls of the glass, you can use a knife to gently detach it.
When the concave bananas are ready, fry them again. Make sure they are completely covered in the hot oil to prevent them from breaking. Brown them, and once they are just right, drain them on paper towels.
While frying the bananas, sauté the bacon in a pan until golden. When it's ready, add 100 grams of mozzarella cheese and 100 ml of cream. Stir well and season with salt and pepper.
The second filling we propose is with tuna. In a skillet, place the tuna in oil and let it cook over medium heat for 1 minute, then 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 of both preparations, start filling the tostones as you finish them.
To decorate, use finely chopped parsley; it will add aroma and color to this delicious dish.
Some people prefer to soak the tostones in salted water before frying them a second time and not to add salt after they are fried. Either method can be used. They can also be filled with ground meat, shrimp, or anything else you like.
Enjoy your meal!!