These Stuffed Plantain Cups Are the Kind of Customizable Home Cooking We Live For

Even if you’ve never had tostone rellenos, you’re destined to love them. These fried plantain cups are typically stuffed to the brim with meat, veggies, and the rest of your favorite toppings. And there’s always something extra special about being able to eat a bowl, a cup, or any other vessel that has the ability to hold food. (It’s the most delicious way to cut down on dishes.)

That’s why we’re gobbling up chef and restauranteur Christopher Prieto‘s easy tostones rellenos — and if you whip up this surprisingly simple show-stopper at a party or cookout, don’t be shocked if it suddenly becomes your signature dish.

You’ll start with a couple of ripe plantains; after swiftly softening them in the microwave, you’ll deep fry them, then press them into shape using a plantain press. You can also use a citrus squeezer, but then you won’t be able to brag that you own a cool new kitchen implement. Either way, you’ll end up with perfect little cups that you’ll fry again until golden brown.

Then, you can get down to the business of stuffing: Prieto suggests using “barbecue meat such as chopped brisket, pulled pork, or chopped chicken.” But feel free to push the meal even further with whatever toppings you choose — this is your journey, after all. And given that plantains have a mellow flavor, they’ll complement whatever fun or wacky potential additions you’ve got knocking around in your fridge.

Christopher Prieto’s Tostones Rellenos

Prep time: 30 min | Cook time: 10 min | Servings: 12

Ingredients

• 2 large green ripe plantains
• Oil for frying
• Adobo for taste
• 1 pound of your favorite smoked barbecue

Instructions

1. Cut the top and bottom off the plantain and microwave for 1 minute with peel on. Peel and cut the plantains into 2-inch pieces. This should give you 3-4 pieces per plantain.
2. In a large pot, pour enough oil to cover the plantains. Heat oil over medium-high heat to 375º F. Fry the plantain pieces in the hot oil for approximately 4 minutes until golden. Drain on a paper towel.
3. While the plantain is still hot, use a lemon squeezer or a tostonera plantain press and press down on the plantain piece so it looks like a small cup. Remove carefully. Set aside.
4. Fry the cups once again in the hot oil until golden brown, about another 4 minutes. Drain on a paper towel-lined plate. Season with adobo.
5. Fill each toston cup with your favorite barbecue meat, such as chopped brisket, pulled pork, or chopped chicken. Garnish with chopped dill pickles, pickled onion, or sliced scallions.