Plantain Cup Tapas

Advocate photo by April BuffingtonPlantain Cup Tapas are filled with polenta and Aporeado de Tasajo, a Cuban salt-dried beef mixture with Creole sauce.

Plantain Cup Tapas

Makes about 12 servings. Recipe is from Maria Darden.

2 lbs. Aporeado de Tasajo (see recipe)

2 cups cooked Harina de Maiz (Polenta) (see recipe)

3 green plantains

Vegetable oil

Salt

1. Heat the tasajo and harina.

2. To make the plantain cups: Peel and slice the plantains into thick (about 11/2 inches) slices. Deep fry in vegetable oil at about 360 degrees until golden, about 6 minutes. Cool for a couple of minutes.

3. Using a lemon squeezer, shape the plantains into cups. Gently lift the cup and drop into the hot oil, about 375 degrees, until browned and crispy, about 3 minutes. Sprinkle with salt.

4. To serve, fill each plantain cup with a generous tablespoon of harina and top with tasajo.