Tostones with 3 Toppings
Tostones with three different toppings, a perfect appetizer for Game Day!
By: Franchesca Livraghi | @breakthrukitchen
If you want a snack that’s crispy, flavorful, and totally shareable, tostones are the move. They’re perfect for parties and honestly, they’re just fun to eat. You can top them however you want, and they still taste amazing. Here you’ll find 3 ways to top your tostones: picadillo with mayo-ketchup, guacamole with pico and sour cream, and guacamole with shrimp.
With Bad Bunny performing at halftime this year, the energy is going to be next level and our appetizers need to match! These tostones are the perfect way to bring that bold, party vibe to your Super Bowl spread. If you want more Puerto Rican appetizer inspiration, check out the recipes for Alitas Fritas and Pinchos de Pollo.
Everything tastes better on tostones
Tostones are the perfect base for any topping! One topping idea is classic picadillo with mayo-ketchup which is super satisfying. Another is guacamole with pico de gallo and sour cream for a fresh, creamy bite. And if you want something a little extra, guacamole with shrimp is always a hit. Try these out, mix and match, and get creative because just about everything tastes amazing on tostones.
Cut the tostones diagonally
A small trick that makes a big difference is cutting your plantains diagonally before frying. When you flatten them after the first fry, you end up with a wider surface area, which means more room for toppings and more crispiness overall. This helps hold your toppings better especially when you’re stacking things like ground beef, guacamole, or shrimp on top.
Don’t forget to salt the tostones
Tostones need salt! The salt is what brings out the flavor of the plantain and balances the toppings. I like to sprinkle Loisa Sal Marina right after the second fry while they’re still hot so it sticks.
Make a tostones board
These tostones are great because you can plate them like a tostones board. Arrange them on a big platter and top each one with a different topping. It looks impressive, but it’s honestly not hard and it makes your spread feel way more festive.
Tostones with 3 Toppings
4
25 minutes
20 minutes
Ingredients
2 green plantains
Oil, for frying
Loisa Sal Marina, to taste
Mayo-ketchup
Guacamole
Pico de gallo
Sour cream
Loisa Organic Sazón, for garnish
blank
¼ lb ground beef
¼ red onion, chopped
¼ red bell pepper, chopped
¼ green bell pepper, chopped
1 garlic clove, chopped
1 tbsp Loisa Sofrito Rojo
½ tsp Loisa Adobo
¼ tsp Loisa Sazón
2 tbsp tomato sauce
2 tbsp water
Loisa Sal Marina, to taste
blank
6 jumbo shrimp, peeled and deveined
1 tbsp Loisa Sofrito Rojo
¼ tsp Loisa Organic Adobo
1 pinch Loisa Organic Sazón
Directions
Peel plantains, cut into 1-inch slices, and fry in oil over medium heat 2-3 minutes per side until lightly golden. Flatten and fry again 2-3 minutes per side until crispy, season with Loisa Sal Marina, and set aside.
Heat a pan over medium heat, add red onion, red bell pepper, green bell pepper, garlic, and Loisa Sofrito Rojo, and cook 3-4 minutes until softened.
Add ground beef, break it apart, and cook about 5 minutes until browned; season with Loisa Organic Adobo and Loisa Organic Sazón.
Stir in tomato sauce and water and cook until most liquid evaporates; season with Loisa Sal Marina to taste and set aside.
In a bowl, toss shrimp with Loisa Sofrito Rojo, Loisa Organic Adobo, and a pinch of Loisa Organic Sazón.
Cook shrimp in a pan over medium heat for 1-2 minutes per side until browned and cooked through; remove from heat.
Arrange tostones on a plate and assemble: top with mayo-ketchup and ground beef, or with guacamole, pico de gallo, and sour cream (sprinkle with Loisa Organic Sazón), or with guacamole and one shrimp.
Serve immediately. Buen provecho!
What You'll Need:
Featured Articles
View All
Tostones with 3 Toppings
4
25 minutes
20 minutes
Ingredients
2 green plantains
Oil, for frying
Loisa Sal Marina, to taste
Mayo-ketchup
Guacamole
Pico de gallo
Sour cream
Loisa Organic Sazón, for garnish
blank
¼ lb ground beef
¼ red onion, chopped
¼ red bell pepper, chopped
¼ green bell pepper, chopped
1 garlic clove, chopped
1 tbsp Loisa Sofrito Rojo
½ tsp Loisa Adobo
¼ tsp Loisa Sazón
2 tbsp tomato sauce
2 tbsp water
Loisa Sal Marina, to taste
blank
6 jumbo shrimp, peeled and deveined
1 tbsp Loisa Sofrito Rojo
¼ tsp Loisa Organic Adobo
1 pinch Loisa Organic Sazón
Directions
Peel plantains, cut into 1-inch slices, and fry in oil over medium heat 2-3 minutes per side until lightly golden. Flatten and fry again 2-3 minutes per side until crispy, season with Loisa Sal Marina, and set aside.
Heat a pan over medium heat, add red onion, red bell pepper, green bell pepper, garlic, and Loisa Sofrito Rojo, and cook 3-4 minutes until softened.
Add ground beef, break it apart, and cook about 5 minutes until browned; season with Loisa Organic Adobo and Loisa Organic Sazón.
Stir in tomato sauce and water and cook until most liquid evaporates; season with Loisa Sal Marina to taste and set aside.
In a bowl, toss shrimp with Loisa Sofrito Rojo, Loisa Organic Adobo, and a pinch of Loisa Organic Sazón.
Cook shrimp in a pan over medium heat for 1-2 minutes per side until browned and cooked through; remove from heat.
Arrange tostones on a plate and assemble: top with mayo-ketchup and ground beef, or with guacamole, pico de gallo, and sour cream (sprinkle with Loisa Organic Sazón), or with guacamole and one shrimp.
Serve immediately. Buen provecho!
