Stuffed Tostones

Peel the banana and cut it into pieces between 6 and 8 centimeters long.

Put the oil over medium heat. Preferably use a small casserole or one with a concave bottom, so that when you fry the tostones for the second time they are covered by the fat and it is easier to brown them. If you use a large, flat-bottomed frying pan or pot, you will need to add twice as much oil.

Fry the bananas over medium heat until they begin to turn golden. Take them out, drain them on absorbent paper and let them cool while you continue frying the rest.

To prepare the concave chatino that we will fill later, there are handmade devices. If you don't have it, use a small glass and the mortar, as you can see in the photo. If the banana sticks a little to the sides of the glass, you can use a knife to gently peel it off.

When you have the concave plantains ready, fry them again. Make sure they are completely covered in the very hot oil, to prevent them from breaking. Brown them and once done, drain them on absorbent paper.

While you fry the bananas, brown the bacon in a frying pan. When ready, add 100 grams of mozzarella cheese and 100 ml of heavy cream. Stir well and season with salt and pepper.

The second filling that we suggest is with tuna. In a frying pan, put the tuna in oil and leave it on 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 of both preparations, begin 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 adding salt after frying. Either way can be used. They can also be filled with minced meat, shrimp and anything else you like.

Enjoy your meal!!