Ropa Vieja Loaded Tostones

Method

1. Cut the beef into large 5 cm chunks. Put it in a 18 cm pot with the water, bay leaf and salt, bring to a boil on high heat and skim off the foam. Partly cover and simmer on low heat for 1 h 25 min, until the meat shreds easily with a fork.

   Add in this stepFlank steak 300 gWater (for simmering) 1 LBay leaf 1Salt (for simmering) ¾ tsp

   high heat→low heat

2. Lift out the beef, let it cool for 10 min, then shred it finely along the grain; keep a little of the broth. Meanwhile slice the red onion paper-thin and toss it with half the lime juice and the salt; it will turn bright pink and soften.

   Add in this stepRed onion ½Limes ½Salt (for the pickle) ¼ tsp

3. Finely dice the onion and pepper (about 5 mm) and chop the garlic. Heat the olive oil in a 22 cm frying pan on medium heat and cook the onion and pepper for 6 min. Add three-quarters of the garlic, the cumin and oregano and stir for 30 seconds, then add the tomato sauce, the shredded beef and 3 to 4 tablespoons of broth and simmer on medium-low heat for 12 min. Cook it down until almost dry, so the topping won't run off the tostones.

   Add in this stepOlive oil 1½ tbspOnion ½Green bell pepper ½Garlic cloves 2¼Ground cumin ½ tspDried oregano ½ tspTomato sauce (passata) 150 ml

   medium heat→medium-low heat

4. For the crema, grate the remaining garlic very finely into the sour cream and stir in the rest of the lime juice. It should drop easily from a spoon; if it is too thick, stir in a teaspoon of water.

   Add in this stepSour cream 100 gGarlic cloves ¾Limes ½

5. Trim the ends of the plantains, score the skin lengthwise and peel it off, then cut into rounds 2.5 cm thick. Pour the oil into a deep 20 cm pot (no more than one-third full) and heat on medium heat to about 160 °C. Pat the pieces dry, lower them in gently, away from you, and fry in 2 batch(es) so they don't touch, about 4 min per batch, until pale yellow and tender inside but not browned. Never leave the oil unattended.

   Add in this stepGreen (unripe) plantains 2Neutral oil for frying 500 ml

   medium heat

6. Place each piece between two sheets of baking paper and press with the bottom of a glass to flatten to 1 cm. Raise the oil to about 180 °C on medium-high heat and fry again in 2 batch(es), about 2 min 30 sec per batch, until golden and crisp. Drain on kitchen paper and sprinkle with coarse salt while hot.

   Add in this stepCoarse sea salt ½ tsp

   medium-high heat

7. Spread the tostones on a platter and top each with a spoonful of hot ropa vieja. Add thin slices of avocado, drained pickled onion and a drizzle of crema, scatter with coriander and serve at once while crisp.

   Add in this stepRipe avocado ½Fresh coriander leaves (cilantro) 2 tbsp