Stuffed Plantain Cups (aka Tostone Rellenos)
Traditional Stuffed Plantain Cups use shredded beef but are easily veganized by using jackfruit or mushrooms. Destiny makes carnitas-style mushrooms using king oyster mushrooms and topping them with a fresh pico de gallo.
Ingredients
- 1 green plantain
- 1-2 cups oil of your choice to deep fry
- 1 king oyster mushroom
- 1 TBSP soy sauce
- 1 TBSP sesame oil
- ½ TSP black pepper
- 1 tomato
- 1 jalapeno
- 3 sprigs of cilantro
- ¼ of a red onion
- 1 TSP lime juice
- Garlic powder to taste
Instructions
- Plantain Cups
- Cut off the ends of your green plantain and slice the skin to peel off.
- Chop plantain into 1 inch pieces and fry in oil of your choice until golden brown (5 mins).
- Remove plantains from oil and place them in a lemon/lime squeezer to smash and form cups.
- Place plantains back into oil face down and fry until crispy (2-3 mins).
- Remove, place on a napkin to soak up the oil and season with garlic powder.
- Carnita Style Mushroom Filling
- Chop off the top and bottom of a king oyster mushroom, slice in half, and use a fork to shred into strips.
- Add 1 TBSP of sesame oil to a pan on medium high and add oyster mushrooms.
- Let the mushrooms absorb all of the sesame oil. (They will look slimy but trust the process).
- Once they start to crisp up and brown, add 1 TBSP of soy sauce and ½ tsp of pepper.
- Stir until the mushrooms fully absorb all of the soy sauce.
- Pico de Gallo Topping
- Finely dice a tomato, jalapeno, cilantro and red onion and add about 1 TSP of lime juice.
- Take the plantain cups and fill them with the mushroom filling. Top with pico de gallo and serve!