Tostones, also called Patacones, are a staple food in the Caribbean and Latin America, but their flavor, crunchiness and versatility have made them increasingly popular throughout the United States.
They are made of green bananas. First, sliced and fried, then mashed and fried again until crisp. They have a salty taste, because the banana is not ripe, so they are different from sweet fried plantains.
Tostones or patacones are consumed in different ways depending on the region. The names and fillings also vary between countries, like Colombia, Venezuela, Puerto Rico, Cuba, Ecuador, Nicaragua or Panama, and of course, in the Dominican Republic.
Among the most popular tostones fillings, there are different types of cheese such as Queso de Freír or Queso Blanco, along with fried fish, shrimp, meat, chicken and vegetables.
In many of the countries above, stuffed tostones or patacones are a main dish, not just a snack or appetizer.
These tostones with Tropical Queso Blanco are stuffed with Shrimp, Tropical Smoked Ham or Picadillo.
Picadillo is a traditional ground beef dish cooked with diverse ingredients. Besides tomato sauce and onion as a base, it can have cilantro, olives, carrots, potatoes or raisins. In this recipe, we’re using Tropical sofrito for even more flavor, and we’re adding pimiento-stuffed olives.
You can make these Tostones with the filling you crave the most or make all of them for a Tostones flavor feast.
Learn how to make Stuffed Tostones Tropical style.
Ingredients (Shrimp Filling):
Ingredients (Ham Filling):
Ingredients (Picadillo Filling):
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