Crispy Plantain Cups Stuffed with Tangy Shredded Beef

Golden plantain cups, fried twice for maximum crunch, make the base for this Cuban-style party bite. Each little shell holds a spoonful of chunky avocado relish and a heap of vaca frita — shredded flank steak that has been simmered until it pulls apart easily, then seared with onions and lime until the edges turn dark and crisp. The result is simultaneously crunchy, tart and rich, and it works equally well as a passed hors d'oeuvre or a leisurely snack.

A citrus or lemon squeezer lined with parchment does the shaping: press a par-fried plantain round inside and it comes out as a neat cup, no specialty mold required.

Info

• Active cooking: 1 hour
• From start to finish: 3 hours
• Yield: 4

Ingredients

• 2 ripe Hass avocados
• 1/4 cup chopped cilantro, optional, plus extra for garnishing
• Juice of 1 lime
• 1/2 teaspoon kosher salt, and additional for sprinkling
• 1/2 teaspoon olive oil
• 2 plantains that are very green — firm when squeezed, with no yellow spots
• 3 cups neutral oil, for deep frying
• Vaca Frita (recipe below)
• Lime wedges, for serving

Vaca Frita: Crispy Shredded Beef with Onions and Lime

• 1 1/2 pounds flank steak, cut crosswise into 3 pieces
• 3 bay leaves
• A generous pinch of kosher salt, plus 2 teaspoons, plus more to taste
• 5 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 7 tablespoons olive oil, or as much as needed
• 1 1/2 yellow onions, sliced thin
• Juice of 3 to 4 limes

Instructions

1. Start with the avocado relish. Halve the avocados, discard the pits and spoon the flesh into a medium bowl. Stir in the cilantro (if using), lime juice, salt and olive oil. Mash with a fork just until everything comes together while keeping some texture. Seal the relish in an airtight container and chill it right away until needed.
2. Peel the plantains. Trim off both ends of each plantain. With a small paring knife, score 3 to 4 shallow slits down the length of the peel — deep enough to pierce the skin only, not the fruit. Work your thumbs or the knife tip under the peel and lift it away in strips.
3. Keep the peeled plantains in a bowl of water so they don't darken. Cut them into rounds about 2 inches thick.
4. If you aren't frying immediately, return the rounds to the water to hold their color.
5. First fry. Pat the plantain rounds thoroughly dry with a clean towel or paper towels. In a large Dutch oven or caldero, bring the neutral oil to 350 F. Working in batches, fry the rounds for roughly 3 to 4 minutes, until they take on a light golden color. Lift them out and drain on paper towels.
6. Press into cups. Lay a sheet of parchment inside a citrus or lemon squeezer, set one fried plantain piece on top, cover with a second sheet of parchment and press firmly to shape a cup.
7. Second fry. Put the plantain cups back into 350 F oil and fry in batches until deeply golden and crisp. Drain on paper towels, then salt them while they are still hot.
8. Assemble to serve. Spoon a little avocado relish into each tostone cup, mound vaca frita on top, and finish with chopped cilantro and a squeeze of lime.
9. Cook the beef. Put the flank steak in a large Dutch oven or caldero with the bay leaves and a generous pinch of salt. Pour in enough water to cover the meat completely, about 10 to 12 cups. Bring it to a boil over high heat and skim off any foam or impurities that float up. Lower the heat to medium low and simmer, covered, for 1 1/2 to 2 hours, until the beef is very tender and shreds without resistance. If it still holds together, add a little more water and keep simmering until it pulls apart easily.
10. Shred and season. Take the steak out of the pot and let it cool briefly. Pull it into shreds with two forks, move it to a mixing bowl and season with the minced garlic, 2 teaspoons of salt and the pepper. Rub the seasoning into the meat by hand until every strand is coated. You can move straight to the next step, or cover the beef and refrigerate it for about 30 minutes so the garlic flavor deepens.
11. Crisp it up. In a very large skillet, warm 4 tablespoons of the oil over medium-high heat. Add the sliced onions and cook about 2 minutes, until they just begin to turn translucent. Add the beef.
12. Spread the beef and onions in an even layer and let them sit undisturbed over medium-high heat for 3 to 4 minutes so a golden, crispy crust forms. If the pan looks dry, drizzle in more olive oil. Stir in half of the lime juice, then let that side crisp again the same way. Add the remaining lime juice, plus a splash more olive oil if the pan is dry or the beef isn't browning evenly. Keep going for about 8 to 10 minutes in total, until the beef is deeply browned with crispy patches. Taste and add salt as needed.