Here is my version of a typical dish from Puerto Rico.  It normally consists of fried plantain with a variety of toppings.  Sometimes they make more of a gordita shape or cup with the fried plantain.  I used my tostonera to flatten my boiled plantain but left them flat instead of a cup. This really is a great appetizer that combines sweet and spicy along with great variety in textures.  I like to use the more ripened plantain rather then the green because of the sweetness.  The meat I used was kobe tri tip which worked great because it can shred easily after it is cooked through.  JP loved this dish and couldn't get enough of it.  Always great to make the boss happy and coming back for more.  Here is the recipe.

3 lb of wagyu tri tip

1 onion

1 red pepper roasted

1 green pepper roasted

2 poblanos roasted

2 jalapeno

1 habernero

6 garlic cloves

6 tomatoes charred

1/2 cup of apple cider vinegar

6 cups of chicken stock

2 tbsp of ground cumin

2 tbsp of olive oil

1/4 cup of cilantro leaves


4 ripe plantains

oil for frying


2 cup of black beans soaked over night

1/2 onions

3 garlic cloves

1/2 cup oil for frying

Salt to taste



4 avocados

1 onion grilled and chopped fine

1 jalapeno bruniose

3 tbsp of chopped cilantro

1 lime juiced

salt and pepper to taste


1 mango sliced thin

1 cup of queso fresco


For the Wagyu Tri tip

Season meat with salt and pepper on both sides.  In a pressure cooker on medium heat add oil and tri tip.  Sear on both sides for 3 minutes.  Then add onions, peppers, chiles, cumin, and garlic.  Cook for 2 minutes and then add the vinegar, stock, and tomatoes.  Place the lid on top of the pressure cooker and cook at high pressure for 45 minutes.  Then let the pressure release naturally if you have the time.  Strain off all the liquid and place in a blender and puree with 1/4 cup of cilantro leaves.  Season with salt and set aside.  Take the tri tip and shred with two forks.  Season with salt and about a cup and half of pureed sauce on to the shredded meat.  Keep warm and set aside.

For the black beans,

Place onion, garlic, beans, and 10 cups of water in a pot.  Bring to a boil and turn down to a simmer and cook for 1 hour or until completely tender.  Half way through the cooking process add 2 tbsp of salt.  When done strain off liquid and reserve.  Place beans in a blender and puree with a little of the liquid until the beans are smooth but still thick.  In a large saute pan on medium high heat add oil and beans.  Fry for 20 minutes approximately until the beans thicken and dry out a little bit.  Season with salt and keep warm

For the Guacamole

Add all the ingredients into a bowl and smash with a whisk.  Season with salt, pepper, and lime juice and set aside.

For the tostoneras

Cut the plantain in 3 pieces with the peel still on.  Place the plantain in a pot and fill with water.  Bring to a boil and then turn down to a simmer and cook for 25 minutes.  Strain off the water and discard the peels.  Then take plantain and place in the tostonera to flatten.   Place on sheet pan lined with parchment paper for frying.  Continue until all the plantain have been flattened.   Place 2 cups of oil in a cast iron pan and heat up for frying.  Then place 4 to 5 at a time into the pan.  Fry until crispy and golden brown.  Strain off on to a paper towel.

To Finish,

Place a spoonful of refried beans on top of the tostonera's.  Then add a little of the tri tip and a spoonful of sauce.   Top with guacamole, julienned mango, queso fresco, and cilantro.  Serve and enjoy!