These adorable 2 bite appetizers are beautiful little plantain cups filled with ropa vieja and topped with pickled red onion, avocado and cotija cheese.
Thinly slice a small red onion.
In a small bowl add the red wine vinegar, sugar and salt. Whisk together to combine and until dry ingredients are dissolved.
Pour red wine vinegar over onions. Refrigerate while preparing the Stuffed Plantain Cups.
Cut avocado into bite sized pieces. Squeeze lemon over avocado to prevent browning and season with salt. Reserve in the refrigerator for later.
Heat enough oil for frying plantains to 350*.
Peel plantains. Cut plantains into 2 inch sections.
Fry plantains for 5 minutes. Remove and drain on a rack or paper towels.
Cover tostonera with plastic wrap on both sides. Smash cooked plantains in tostonera until a cup forms.
Refry plantain cups for 2-3 minutes until golden brown.
Remove cups from oil and drain on a rack or paper towels. Season cups with kosher salt.
Gather the pickled onions and avocado from the refrigerator. Grate 2 tablespoons of cotija cheese and put in a small bowl. Put 1 cup of ropa vieja or other shredded beef you are using as a filling in another bowl.
Fill each plantain cup.