It’s been a while since I’ve posted a Puerto Rican recipe, but since my classic Rice and Beans continues to be one of the most popular recipes on the blog I thought I’d share another. I’ve also included my recipe for tostones (twice fried plantains)–bonus!
I love how quick most Puerto Rican food comes together without ever sacrificing flavor. This a Puerto Rican take on Steak & Onions. I thinly slice my steak–it’s better for stewing in my opinion–but you can also leave it whole if you wish. Be sure to serve it with rice to soak up all the juices!
- 2 green plantains
- Oil for frying
To peel the plantain: slice off both ends, run a knife down the length creating a shallow incision. Pry open to unwrap.
Cut into 1-inch thick slices. Fry in hot oil until softened, but not browned, about 3-4 minutes per side. Remove from oil and flatten each piece to 1/2-inch thickness. This can be done with the bottom of a plate or cup. Return to oil and fry again on each side until crispy and golden yellow, about 1 minute per side. Drain on paper towels and sprinkle with salt while hot. Serve with any Puerto Rican meal.
NOTE: Tostones can also be cooked in a deep fryer instead of pan frying.
Yield: about 4 servings
If you like Puerto Rican food, also try these delicious recipes…