Yaroa Style Loaded Tostones

Cooking Time

15 minutes

Prep Time

40 minutes

Serving Size

Big flavor, bold textures, and a whole lot of fun—these Yaroa Style Loaded Tostones bring irresistible Caribbean street food-inspired energy straight to your kitchen. Twice-fried tostones, made perfectly crisp and golden in Wesson Canola Oil, become the ultimate base for layers of savory ground beef, melty cheese, and a creamy drizzle of Wesson Classic Mayo and ketchup.

Every bite has it all: crunchy edges, tender plantain centers, rich, seasoned beef, and that signature Yaroa-style finishing touch that ties it all together. It’s comforting, over-the-top, and completely satisfying—ideal for sharing, snacking, or turning an ordinary night into something exciting.

Whether you’re recreating your favorite Caribbean flavors at home or looking for a crowd-pleasing loaded snack, these tostones deliver. Crispy, cheesy, saucy, and downright delicious—this is island comfort food made easy with Wesson.

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CONTAINS:

Dairy, eggs (mayo)

Ingredients

Beef

Wesson Canola Oil 3 tbsp.

Lean ground beef 1 lb.

Onion, diced 1 large.

Garlic, minced 2 cloves.

Tomato paste 1/4 cup.

Beef broth 1/4 cup.

Salt and pepper to taste.

Tostones

Green plantains 4 firm.

Cold water 4 cups.

Kosher salt 2 tbsp.

Lime juice 1 tbsp.

Wesson Canola Oil 3 cups, for frying.

Toppings

Cheddar cheese, grated 1 cup.

Mozzarella cheese, grated 1 cup.

Wesson Mayonnaise 1/2 cup.

Ketchup 1/2 cup.

Green onions, sliced 1/3 cup.

Method

Beef

In a large skillet, heat Wesson Canola Oil over medium heat and sauté beef for five minutes, breaking up with a spoon.

Add onions, garlic, tomato paste, salt and pepper to taste. Cook for 8 to 10 minutes, stirring occasionally until beef is fully cooked and water is mostly evaporated. Set aside.

Tostones

Preheat oil in a large heavy bottom skillet or Dutch oven to 275°F. The oil should be just warm enough to sizzle a little bit.

In a large bowl, combine cold water, salt and lime juice.

Peel plantains by scoring the peel along the ridges on three sides and using your knife, separate peel from the plantain. Slice crosswise in 1 inch thick rounds. Fry plantain slices for 2 to 3 minutes each side or until caramelized and golden.

Using the bottom of a plate or heavy mug, gently press the slices while warm, one at a time, on a cutting board to flatten to approximately ¼” thickness. Repeat with all slices.

Place slices in water mixture for 10 to 15 seconds. Remove plantain slices from water and pat dry to prevent oil splatter for second frying.

Assembly Method

Heat oil to 350°F and fry slices on both sides until they are golden brown and crispy, approximately 1 minute per side.

While tostones are frying, preheat oven to 375°F.

Place tostones on a baking sheet, and top with beef mixture and cheese. Bake for 10 minutes or until cheese is melted. Served drizzled with mayo, ketchup and some green onions and enjoy!

Chef’s tip: this recipe can be easily doubled.