Puerto Rican Tapas

Ingredients

While Spanish tapas traditionally feature ingredients like chorizo, manchego cheese, and olives, Puerto Rican Tapas incorporate local ingredients such as plantains, yuca, and tropical fruits. The seasonings and spices used in Puerto Rican cuisine, such as adobo and sofrito, add a distinct Caribbean touch to these bite-sized delights. We alse have the original recipe for Tapas, so you can check it out.

• 1 ripe plantain, sliced into rounds (2 cm thick) 1 ripe plantain, sliced into rounds (2 cm thick)
• 1 cup (235ml) vegetable oil, for frying 1 cup (235ml) vegetable oil, for frying
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (150g) diced fresh pineapple 1 cup (150g) diced fresh pineapple
• 1 cup (150g) diced avocado 1 cup (150g) diced avocado
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced papaya 1 cup (150g) diced papaya
• 1 cup (150g) diced red bell pepper 1 cup (150g) diced red bell pepper
• 1 cup (150g) diced red onion 1 cup (150g) diced red onion
• 1 cup (150g) diced tomato 1 cup (150g) diced tomato
• 1 cup (150g) diced cilantro 1 cup (150g) diced cilantro
• 1 lime, juiced 1 lime, juiced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a frying pan over medium heat.
2. 2.
   Fry the plantain rounds until golden brown on both sides. Remove from the pan and drain on paper towels.
3. 3.
   In a bowl, combine the black beans, pineapple, avocado, mango, papaya, red bell pepper, red onion, tomato, cilantro, lime juice, salt, and pepper. Mix well.
4. 4.
   Place a spoonful of the bean and fruit mixture on top of each fried plantain round.
5. 5.
   Serve the Puerto Rican Tapas immediately and enjoy!

Treat your ingredients with care...

• Plantain — Make sure the plantain is ripe but still firm for the best texture and flavor.
• Black beans — If using canned black beans, rinse them thoroughly before using to remove excess sodium.
• Pineapple — Use fresh pineapple for the best taste, but canned pineapple can be used as a substitute.
• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, toss the diced avocado with a little lime juice.
• Mango — Select a ripe mango that gives slightly when gently squeezed. Peel and dice the mango flesh, discarding the pit.

Tips & Tricks

• For added crunch, sprinkle some toasted coconut flakes on top of the tapas.
• If you prefer a spicier kick, add a dash of hot sauce or finely chopped jalapenos to the bean and fruit mixture.
• Experiment with different tropical fruits like guava or passion fruit for a unique twist.
• Serve the tapas with a side of Puerto Rican hot sauce or a tangy mango salsa for extra flavor.
• To make the tapas more substantial, top each plantain round with a small piece of grilled shrimp or chicken.

Serving advice

Serve the Puerto Rican Tapas as an appetizer or as part of a tapas-style meal. Arrange them on a platter and garnish with fresh cilantro leaves for an attractive presentation.

Presentation advice

To enhance the visual appeal, alternate the colors of the diced fruits and vegetables on top of the plantain rounds. The vibrant hues of the ingredients will make the tapas even more enticing.