Look, I don’t know about you but plantains are basically a love language in my Cuban family (not to be mistaken with fluffy white rice which is in our DNA – ha!).

When I tell you these tostones rellenos were a hit in my house, let’s just say there wasn’t a single one left!

Tostones Rellenos are fried plantain cups, similar to my perfectly crispy tostones, that are filled with delicious savory fillings. They’re crunchy on the outside, soft on the inside, and well, the filling possibilities are endless. Let me show you!

Stuffed plantain cups on a white plate stuffed with vaca frita (crispy beef).

Best Plantains To Buy

Ok first things first, don’t buy the wrong plantains. Yes, it’s that important. You have to buy green plantains for tostones rellenos!

If you choose plantains that are soft with yellowish or dark skin, these plantain cups will not work.

Green plantains provide a starchy texture that crisps up when fried. So, when you’re choosing plantains for these cups, look for ones that are firm and have a bright green color!

Wooden Tostonera

Easy to use and easy to clean. Perfect for pressing fried plantains and molding them into cups for savory fillings.

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Step-By-Step Instructions

A glass measuring cup with oil, a small bowl of salt, and two green plantains are arranged on a white marble surface.
Just 3 ingredients: green plantains, oil, salt
A whole green plantain and four peeled plantain pieces are on a wooden cutting board, next to a black-handled knife, on a white marble surface.
Peel and cut the plantain into 2-inch thick slices.
Four flat plantains are being deep-fried in hot oil in a frying pan, with bubbles forming around them as they cook.
Fry the plantain slices in hot oil for 5 minutes.
Several pieces of fried plantain are placed on a white paper towel, which rests on a white plate atop a light marble surface.
Drain the plantain slices on a paper towel-lined plate.
A yellow lemon squeezer with pieces of cooked plantain inside and on a white plate, alongside empty plantain cups and a white napkin, all set on a marble surface.
Mold the fried plantain slices into cups using a lemon squeezer or wooden tostonera.
Plantain cups are being deep-fried in hot oil, with bubbles forming around them. The cups have golden, slightly crispy surfaces with visible scoring marks.
Fry the cups again in the hot oil until golden brown and crispy.

Air Fryer Method

Yes, frying plantain cups on the stove will always be the best method for making plantain cups.

However, if you’re like me and you’re scared of hot oil splattering on your face, you can make them in the air fryer. I’m sure Abuela wouldn’t approve but it’ll be our little secret.

Start by air frying the slices for 8-10 minutes at 400ºF. Once they have cooked, you can mold them into cups using a lemon squeezer or wooden block.

Place them back again in the air fryer for 8-12 minutes at 400ºF or until golden brown and crispy. Just keep in mind that temperature, times, and even texture may vary depending on your air fryer.

Six roasted plantain halves with golden, caramelized edges rest on a white plate lined with paper towels, set on a marble surface.
Fried plantain cups ready to be filled!

Filling Options

The best part of these plantain cups is that they’re super versatile.

You can make them extra Cuban by filling them with vaca frita or ropa vieja, or keep it simple by filling them with shredded rotisserie chicken (why not!) or shrimp.

The point is you can choose your own adventure here!

Here are my favorite options:

A white plate with several stuffed plantain halves, filled with shredded beef and garnished with chopped parsley, on a marble surface.

Storage Tips

While these stuffed plantain cups can be stored, they are best enjoyed fresh and crispy, any leftovers can be placed in a fridge in an airtight container for up to 5 days.

To freeze, arrange cooled plantain cups in a single layer on a baking sheet, freeze, then transfer to a freezer bag once frozen solid.

Stuffed plantain cups on a white plate stuffed with vaca frita (crispy beef).
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Tostones Rellenos (Cuban Stuffed Plantain Cups)

Jamie Silva
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 cups
Tostones Rellenos, ¡que rico! Just picture Cuban plantain cups fried not once, but twice, and stuffed with your favorite fillings like vaca frita (shredded beef), Cuban picadillo, ropa vieja, or camarones enchilados. The possibilities are endless! Crispy on the outside, soft on the inside, and made in 20 minutes from start to finish.
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Equipment

Ingredients
 

  • 2 large unripe green plantains
  • Oil for frying, (high smoke point)
  • Salt to taste

Filling Options

Instructions
 

  • Peel and cut the plantains into 2-inch pieces. You should have 3-4 pieces per plantain.
  • In a large pot, pour enough oil to cover the plantains. Heat oil over medium-high heat to 400ºF. Fry the plantain pieces in the hot oil for about 5 minutes. Drain on a paper towel-lined plate.
  • Using a lemon squeezer or a wooden block, press down on the plantain piece so it looks like a small cup. Remove carefully. Set aside.
  • Fry the cups again in the hot oil until golden brown, about 3-4 minutes. Drain on a paper towel-lined plate. Season with salt.
  • Fill each toston cup with your favorite filling such as vaca frita, shredded chicken, picadillo, or shrimp. Garnish with chopped parsley, if desired. Enjoy!
Serving: 1cup, Calories: 68kcal, Carbohydrates: 16g, Protein: 1g, Fat: 0.03g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 193mg, Fiber: 1g, Sugar: 1g, Vitamin C: 9mg, Calcium: 1mg, Iron: 0.3mg
Course: Appetizer
Cuisine: Cuban, Latin
Keyword: plantain cups, stuffed plantain cups, toston cups, tostones rellenos, tostones rellenos de vaca frita
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!