Special equipment: Paper towels Rivera's tostonera or 2 mini muffin pans (not silicone)
Salt and pepper the meat and lightly dust with flour (Do not cut off fat!).
Brown the meat in olive oil in a large cast iron braiser. Add enough water to surround the meat, but don't cover it. Add green pepper, 1/2 of the chopped onions and the garlic. Simmer, covered, until meat is fork tender, about 2 hours. Add more water sparingly to avoid burning and flip meat over at the halfway mark.
Remove from heat and cool. Shred the meat and remove the fat.
Discard the veggies and sauce. Slightly clean the braiser then add back to the stove top add olive oil.
Saute the roasted garlic and the remaining chopped onion until transparent. Add chopped red pepper. Add crushed tomatoes, cumin, 1/2 of the red wine and bay leaf. Incorporate salt and pepper, to taste. Cover and cook over low heat for about 15 minutes, stirring occasionally. Add other half of the red wine and cook for 14 minutes more.
Remove bay leaf and serve with white rice or stuff in Plantain Cups.
Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
Heat oil to 375 degrees F.
Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
Remove the cups and drain on paper towels and sprinkle with salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Manouschka Guerrier, 2010