Shredded Beef & Cheese Topped Tostones

By Tasty · 120 min

Ingredients

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium. Add the beef and brown on both sides, about 16 minutes total.
2. Evenly sprinkle the salt, paprika, garlic powder, oregano, coriander, onion powder, black pepper and bay leaves over the steak. Add the beef stock and water, then the halved onion, the garlic head and the orange juice. Bring to a boil over medium.
3. Cover and cook over medium heat for 2 hours. Remove from heat, uncover, and let stand 10 minutes.
4. Discard the onion and all the garlic except 2 cloves. Shred the beef with 2 forks in the Dutch oven and set aside.
5. Peel the plantains and slice them into 3-inch-thick rounds. Cut a 5-inch square of parchment and line a medium plate with paper towel.
6. Fill a 10- to 12-inch frying pan halfway with vegetable oil and heat over medium until hot but not smoking.
7. In batches, fry about 4 plantain rounds at a time for about 2 minutes per side, until golden brown and crisp. Drain on the paper towel and cool 5 minutes.
8. Fold the parchment in half. Place one fried plantain inside the fold and flatten it with the flat base of a cup or plate to about ¼-inch thick. Repeat for all plantains.
9. Return the flattened plantains to the hot oil in batches and cook over medium heat for 2 minutes per side. Drain on the paper towel and sprinkle with ½ teaspoon salt and ⅛ teaspoon garlic powder.
10. Process the mayonnaise, sour cream, ½ teaspoon salt, lime juice and chipotle peppers in a food processor for about 2 minutes, until smooth and evenly combined.
11. Arrange the tostones on a large plate. Top each with colby Jack cheese and shredded beef. Drizzle ½ tablespoon chipotle sauce over each and sprinkle with cilantro.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionCheeseBeefLimeSour creamPlantainColby jack cheese