MEMORIES FROM DECEMBER 2015: Plantain Cups Stuffed with Caramelized Onions and Beef Steak (Tostones Rellenos de Bistec)
1 lb. beef steak, thinly sliced
½ cup olive oil
3 tablespoons minced garlic
1 tsp. of crushed dried oregano
1 large white onions sliced in rings
¼ cup Red Wine Vinegar
3/4 cups beef broth
1 tbsp. of adobo Goya
1 box of Plantain Cups (in the freezer area of your grocery store, see the photo)
Clean and cut the meat and marinate with all the ingredients listed.
Slice the onion and add them to the marinate.
Put the marinated meat in the fridge and refrigerate for about 1-2 hours.
When ready to cook, warm up a heavy skillet, add the marinated meat with the marinate and bring it to a boil. Cook over low heat covered, for about 30 minutes to allow the meat to become very tender and absorb all the flavors. Uncover and cook for 10 more minutes to allow evaporation of most of the sauce and the onions and beef caramelize. (Depending on your stove it could be less/more time)
10 minutes before the meat is ready, fry your Plantain Cups until crunchy.
When ready to serve, fill the Plantain Cups with a spoon or so of the meat.
Serve it with a salad and avocado.
These are your ingredients, without the beef.
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