Tostones Rellenos de Ropa Vieja
PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES
I have some of the most delicious food memories from my time in Cuba. There’s so many culinary traditions and so many chefs putting a spin on classic flavors.
I spent most of 2017 on the island, hosting guests and eating and drinking all over, particularly in Havana. At my favorite restaurant, I’d always order pretty much everything on the menu (perks of traveling with a group!). The one I looked forward to most, though, was the tostones rellenos (or stuffed tostones) with ropa vieja. It's super delicious and I couldn’t wait to recreate it at home. Check out the full recipe for my version below:
making the ropa vieja
2 pounds chuck roast
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons neutral oil (like avocado oil or canola oil)
1 large onion, thinly sliced
1 of each: green, red, and yellow bell pepper, thinly sliced
8 cloves garlic, minced
2 teaspoon dried oregano
2 teaspoon ground cumin
2 teaspoon sweet paprika
½ teaspoon ground allspice
¼ cup tomato paste
½ cup dry white wine (or chicken stock)
1 - 2 cups chicken stock
1 14.5 ounce can crushed tomatoes
2 bay leaves
1 large carrot cut in half
1 large stalk celery cut in half
Preheat the oven to 350
Heat oil in a dutch oven (or heavy bottomed pot with snug lid) over med-high heat.
Pat the beef dry and season with salt and pepper.
Add meat to the pot and brown on all sides.
Transfer the beef to a plate.
Add the sliced peppers and onion to the pot and cook on medium heat for about 15-20 minutes until soft and caramelized.
Stir often to avoid burning.
Lower heat and add the garlic and cook for about a minute.
Add the spices and stir well, then the tomato paste and cook for another minute, stirring and making sure not to burn.
Add the white wine and bring it to a simmer until the alcohol smell cooks off.
Add 1 cup broth, crushed tomatoes, and bay leaves.
Simmer for 5 minutes.
Return the beef to the pot along with the pieces of carrots and celery. If necessary, add more stock until ingredients are just covered. Bring to a simmer.
Cover the dutch oven and transfer to the oven. Cook until beef is very tender, about 3 hours.
Remove pot from oven and let cool for 15 minutes.
Skim excess fat and discard the celery, carrots, and bay leaves.
Transfer the beef to a bowl and, using two forks, shred it.
Return beef to pot, stirring to combine with the cooking liquid. IF your cooking liquid is thin and not saucy, return to medium heat.
Simmer uncovered to thicken the sauce to coat the beef.
Check seasoning and add salt and pepper to your taste.
making tostones
6-8 green plantains - to make ~25 pieces, 2’’ each
Oil for frying
Oil Spray
Kosher salt
Peel plantain and cut crosswise into ~2 inch chunks (needs to fit into muffin pan holes).
Preheat oil on medium heat to about 350 degrees (test with a wooden spoon or chopstick - oil should bubble around it steadily)
Fry plantain pieces until slightly golden, but not browned, about ~5 minutes.
Drain on a rack.
Spray muffin pan holes with oil.
As soon as plantain pieces are cool enough to handle, place one into each greased muffin pan well.
Using a shot glass, gently press to form a cup.
Prepare a bowl of water and add enough salt to make it taste “as salty as the sea.” Gently dip plantain cups into the salt water, wait a couple seconds, then remove to the rack.
Make sure plantain cups are fully drained of water and fry for a second time until golden brown, about 3 minutes.
Drain on a rack or paper towel.
stuffing the tostones!
Prepared tostone cups ~25
Full recipe of cooked ropa vieja
1 ½ cups cherry or grape tomatoes, diced
1 ½ cup onion, chopped and soaked in ice water for 10 minutes
3 cloves garlic, minced
1 cup chopped cilantro
Parmesan cheese, grated
In a large bowl, combine cooked ropa vieja with the tomatoes, onion, garlic, and cilantro.
Fill the tostone cups with the ropa vieja mixture, sprinkle with cheese and serve immediately.
