Description
These Brisket Elote Tostón Cups combine crispy green plantain cups, tender shredded brisket, and a creamy elote-inspired corn topping for the ultimate appetizer or party bite.
Ingredients
Scale
- 3 large green plantains, peeled and sliced
- 2 cups cooked brisket, shredded
- 1 ½ cups roasted corn kernels
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- Juice of 1 lime
- ½ cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
- Vegetable oil, for frying
Instructions
- Heat about 1 inch of vegetable oil in a heavy skillet over medium heat until shimmering.
- In a bowl, combine roasted corn, mayonnaise, sour cream, lime juice, cotija cheese, chili powder, and cilantro. Mix well and season with salt.
- Fry plantain slices for about 3 minutes per side until softened. Remove and drain on paper towels.
- Using a tostonera or small bowl, press the fried plantain slices into cups. Refry the cups until golden and crisp. Drain again.
- Warm the shredded brisket with a splash of broth if needed to keep it moist.
- Fill each plantain cup with brisket, then top with the elote mixture.
- Garnish with extra cotija, cilantro, and a sprinkle of chili powder. Serve warm with lime wedges.
Notes
- Use green plantains for best results—they hold shape better than ripe ones.
- Grill or char the corn for deeper flavor in the elote mix.
- Assemble just before serving to keep the cups crispy.
Nutrition
- Serving Size: 2 toston cups
- Calories: 360
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: brisket tostones, elote appetizers, Latin fusion recipes, party bites, plantain cups, gluten free appetizer