Chef Mia Castro's Gran Partido Recipes!

Tostones Rellenos

Ingredients:

• 2-3 large green plantains
• 2 quarts water, room temperature
• 2 quarts canola oil
• salt

Directions:

1. In a medium to large pot bring oil to medium heat (if using a fryer, bring oil to 325F).
2. Dissolve salt in water until it tastes like the ocean.
3. Peel plantains and cut into large chunks (about 1 ½” thick slices) . Hold in salted water for 10-15 minutes.
4. Drain plantains (don’t discard salty water), pat dry lightly, and fry on both sides until bright yellow and soft in the center or no resistance when poked with a fork (3-4 minutes).
5. With a “tostonera,” smash to ¼” thickness, dip quickly in reserved salty water, drain slightly, and fry again until golden and crispy (2-3 minutes).
   *Pro tip: Work quickly, it’s better to smash your plantains while still hot to avoid them breaking. *Kitchen Hack: If you don’t have a tostonera, in a pinch, use a lemon squeezer as your “press” (for rellenos) or the back of a pot for regular, flat tostones.
6. Season with salt immediately and serve with any relleno (filling) you’d like. Here’s some ideas:
   • Mama’s Picadillo drizzled with my Spicy Mayo Ketchup
   • Meat or veggie chili & cheese
   • Guacamole
   • Pico de Gallo
   • BBQ pulled chicken, pork, or beef
   • Ceviche
   • Tuna or salmon tartare

Mama's Picadillo

Ingredients:

• 1 pound ground beef (ground chicken & turkey would also work)
• 4 tablespoons adobo seasoning blend
• 4 tablespoons olive oil
• ½ cup sofrito
• 5-6 pimento stuffed olives, finely chopped
• 1 cup crushed tomatoes
• 1 can Medalla beer (any other light beer would work / use water or chicken broth alternatively)
• 1 tablespoon chipotle adobo sauce (Optional)
• salt & pepper
• 1-2 tablespoons honey, or as needed
• 4 tablespoons cilantro, chopped

Directions:

1. Massage adobo seasoning onto ground beef.
2. In a large saute pan, bring olive oil to medium high heat. Add seasoned beef and break up with a flat spatula until there’s no visible large clumps of ground meat. Cook for 5-10 minutes, stirring constantly, or until all meat is browned.
3. Add sofrito & olives, continue stirring until moisture has evaporated.
4. Add crushed tomatoes & stir until moisture evaporates and tomatoes turn brick red and start smelling sweet.
5. Add beer, adobo sauce, and re-season with salt and pepper. Stir, turn heat to medium-low, & cook uncovered for 10-20 minutes (stirring occasionally) or until liquid reduces by ¾.
6. Taste, adjust seasoning with salt & pepper. Add honey as needed to balance out acidity.
7. Finish with cilantro.

Spicy Mayo Ketchup Sauce

Ingredients:

• ¾ cup mayonnaise
• ¾ cup ketchup
• 2 garlic cloves, grated
• 1-2 tablespoons chipotle adobo sauce (or to desired heat level)
• 1 pinch salt

Directions:

1. In a large bowl, combine all ingredients and stir until smooth and evenly combined.
2. Serve as a sauce for dipping tostones, fries, chicken tenders, fish filets, or topping burgers, wraps, or sandwiches.