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Tostones de plátano al Cobito by Ernesto Serrano in El Paso, TX
	Cooking is more fun with music on. Turn on your latest Puerto Rican CD first. 1 Slice peeled plantain into pieces 2 - 3 inches in length. Fry them whole in vegetable oil over medium heat until slightly golden.
2 Remove from the frying pan and shape using a special tostonera for making stuffed tostones. If you don't have this type of tostonera use a small cup like a ¼ cup measuring cup that has a rounded bottom. Place the cup on the widest part of the plantain and carefully press down until the sides of the plantain come up around the cup. Be careful not to break the cup. Work over a piece of waxed paper so nothing sticks. Remember, be patient, practice makes perfect. If it starts to tear just squish it together with your fingers. Place the cups in salted water for a few minutes.
	3 Now refry them again until they are golden. Remove from heat and sit them on a plate with paper towels to remove excess oil. You can use an endless number of different "stuffings" from Puerto Rican "carne-bif" to carne frita, etc. The favorite by far is shrimp stuffing using just boiled shrimp or even shrimp cooked in garlic butter.
4 Place the stuffing or one shrimp in each cup, add tartar sauce to taste. Decorate with carrot slivers or pimientos morrones, or even celery.
¡Buen provecho . . . . !