Topped Tostones
Topped tostones take crispy, twice-fried plantains to the next level with juicy shredded beef, melty cheese, and a smoky chipotle-lime sauce. It’s a bold, flavor-packed snack or appetizer that blends Latin street food vibes with ultimate comfort. These bites are perfect for parties, game days, or anytime you want to impress with something crunchy, saucy, and seriously good.
Tasty Team
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
35 minutes
35 min
Cook Time
3 hr
3 hr
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
35 minutes
35 min
Cook Time
3 hr
3 hr
Ingredients
for 12 servings
Shredded Beef:
- 1 tablespoon olive oil
- 2 lb boneless chuck beef steak
- 2 ½ teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 dried bay leaves
- 1 cup unsalted beef stock
- ½ cup water
- ½ medium white onion (cut crosswise)
- ½ garlic head (cut crosswise)
- ⅓ cup freshly squeezed orange juice
Tostones:
- 4 medium plantains
- 2 cups vegetable oil, or as needed for frying
- ½ teaspoon kosher salt
- ⅛ teaspoon garlic powder
Chipotle Sauce:
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly squeezed lime juice
- 3 canned chipotle peppers in adobo sauce (from 1 [7-ounce] can)
Additional Ingredients:
- ⅓ cup shredded colby jack cheese
- 2 tablespoons chopped fresh cilantro
Nutrition Info
- Calories 653
- Fat 48g
- Carbs 31g
- Fiber 2g
- Sugar 13g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Make the shredded beef: Heat the oil in a large Dutch oven over medium. Add the beef, and cook until browned on both sides, about 16 minutes total.
- Sprinkle the salt, paprika, garlic powder, oregano, coriander, onion powder, black pepper, and bay leaves evenly over the steak. Pour the beef stock and water into the Dutch oven. Place the halved onion and garlic head on top of the steak. Pour the orange juice into the Dutch oven. Bring the mixture to a boil over medium. Cover the Dutch oven, and cook over medium heat for 2 hours. Remove from heat. Uncover the Dutch oven, and let the mixture stand for 10 minutes.
- Remove and discard the onion from the Dutch oven. Reserve 2 garlic cloves in the Dutch oven; remove and discard the remaining garlic. Using 2 forks, shred the beef in the Dutch oven. Set aside.
- Make the tostones: Peel the plantains. Slice the plantains into 3-inch-thick rounds. Cut a 5-inch square of parchment paper, and set aside. Line a medium plate with a paper towel, and set aside.
- Fill a 10- to 12-inch frying pan halfway with vegetable oil. Heat the oil over medium until hot but not smoking.
- Working in batches, add about 4 plantain rounds to the hot oil, and cook for about 2 minutes per side, or until golden brown and crispy. Transfer the cooked plantains to the paper towel-lined plate. Let them cool for 5 minutes. Fold the parchment square in half on a cutting board. Working with 1 at a time, place the fried plantains on the inside of the folded parchment paper. Using the flat bottom of a cup or a plate, press down on the plantain to flatten it to about ¼-inch thickness.
- Working in batches, return the fried plantains to the hot oil. Cook over medium heat for 2 minutes per side. Transfer the fried plantains to the paper towel-lined plate. Sprinkle them evenly with the salt and garlic powder.
- Make the chipotle sauce: Place the mayonnaise, sour cream, salt, lime juice, and chipotle peppers in a food processor. Process for about 2 minutes, or until evenly combined.
- Arrange the tostones on a large serving plate. Top them evenly with the colby Jack cheese and shredded beef. Drizzle ½ tablespoon of chipotle sauce over each toston, and sprinkle evenly with the cilantro.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
