Barbacoa Adobo Tostones
- 4 lb. Chef’s Line® All Natural* Beef Barbacoa
- 1 lb. Pickled Red Onions
- 1 c Pickling Liquid (vinegar, sugar, spices)
- 4 ea. Green Plantains
- 2 T Adobo Spice
- 2 T Monarch® Kosher Coarse-Ground Salt
- 2 c Del Pasado® Crumbled Queso Fresco
- 1⁄2 bunch Cross Valley Farms® Cilantro Leaves
Peel and slice green plantains to ¼” disks on the bias and smash (consider utilizing the bottom of a heavy can or meat mallet). Deep fry pieces at 350°F for 4-5 minutes to create chips. Dust with salt and adobo seasoning.
Warm beef barbacoa in bag, pour contents out and shred with fork or tongs. Allow juice to absorb back into beef cheeks. Keep warm for service.
Pickling liquid: combine 1 cup vinegar, 1 teaspoon pickling spices, ¼ teaspoon red pepper flakes, 3 tablespoons sugar and 2 tablespoons red wine vinegar.
Quick prep pickled red onions: slice onions and pour boiling water over them raw and drain immediately. Submerge in pickling liquid. Hold for service.
Top tostones chips with pulled beef barbacoa in paper boat – garnishing with cheese, pickled red onions and cilantro leaves.
Yield: 25 portions
*No artificial ingredients. Minimally processed.