Tostones con Carne Molida (Fried Plantains with Spiced Minced Beef)

• 2 large Plantain, green and firm
• 750 ml Vegetable oil, for frying
• 1 medium Yellow onion
• 1 medium Red pepper
• 3 cloves Garlic
• 2 medium Tomato, ripe
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 120 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh coriander
• 1 large Lime

1. Peel the plantains and cut into 2 cm-thick rounds. Finely chop the onion and red pepper, crush the garlic, and dice the tomatoes. Roughly chop the coriander and cut the lime into wedges.
2. Heat the vegetable oil in a saucepan over medium heat to 175°C (350°F). Fry the plantain rounds in batches for 3 to 4 minutes until pale golden and just tender, then lift out with tongs. Set aside for 5 minutes to cool slightly.
3. While the plantains cool, heat a large frying pan over medium-high heat. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Season with half the fine sea salt and the black pepper.
4. Add the onion and red pepper to the beef and cook for 4 to 5 minutes until softened. Stir in the garlic, ground cumin and smoked paprika and cook for 1 minute until fragrant. Add the tomatoes and water, then simmer for 6 to 8 minutes until saucy and well seasoned; stir in most of the coriander, reserving a little to finish.
5. Increase the oil temperature to 190°C (375°F). Flatten each fried plantain round to about 1 cm thick using the base of a glass or a sturdy spatula. Fry again in batches for 2 to 3 minutes until deep golden and crisp, then drain well and season with the remaining fine sea salt.
6. Arrange the tostones on a platter and spoon the spiced minced beef over the top. Finish with the reserved coriander and serve with lime wedges for squeezing. Eat straight away while the tostones are crisp.

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