Loaded Plantain Cups
Ripe plantains are fried, pressed into cup shapes, and fried again until super crispy. These golden bowls are then loaded with scrambled eggs, stewed beef, fresh pico de gallo, and a creamy drizzle for a sweet-savory bite.
Servings: 8 cups
Equipment
- 1 | Deep skillet | for frying
- 1 | Wooden pestle or small glass | for shaping
- 1 | Sturdy drinking glass | for forming cups
- 1 Tongs
- 1 | Slotted spoon |
Ingredients
- 4 | | ripe plantains | yellow with black spots
- 2 | cups | oil | for frying
- 1 | tsp | salt |
- 4 | | large eggs | scrambled
- 1 | cup | stewed beef | warmed
- 1/2 | cup | diced tomato |
- 1/4 | cup | diced red onion |
- 2 | tbsp | chopped cilantro |
- 1/4 | cup | creamy sauce | for drizzling
Instructions
- Peel the ripe plantains and cut into thick rounds or short cylinders.
- Heat oil and fry the pieces until golden on all sides.
- Drain and sprinkle lightly with salt.
- Place each piece in a glass and press firmly to form a cup shape.
- Return the cups to the oil and fry again until deep golden and crispy.
- Scramble the eggs and warm the stewed beef.
- Mix tomato, onion, and cilantro into pico de gallo.
- Fill each cup with eggs, beef, and pico, then drizzle with creamy sauce.
- Tip: Double frying is essential for sturdy, crispy cups that hold their shape.
Notes
Best served immediately after filling so the cups stay crisp.
Shaped cups can be held at room temperature for a few hours and re-crisped in a hot oven.
Swap stewed beef for shredded chicken, carnitas, or black beans.
Store leftover unfilled cups in an airtight container and reheat to restore crunch.
Shaped cups can be held at room temperature for a few hours and re-crisped in a hot oven.
Swap stewed beef for shredded chicken, carnitas, or black beans.
Store leftover unfilled cups in an airtight container and reheat to restore crunch.