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I made this on the final evening for my parents in Puerto Rico. Instead of using a green plantain I used a yellow plantain for a much sweeter taste. Also, I used the leftover meat from the pork pinchos recipe from the day before which turned out to be a perfect fit for this.
Slice the plantains about a 2 inches thick then fry for about 4 minutes. Remove from heat then place in tostonera (plantain cup maker), press then throw plantain back in the fryer for another 3-5 minutes. Remove plantains from heat and place on a paper towel. Stuff the plantain cups with the deviled ham and finish with mango pineapple sauce. SERVE!