As an end of summer treat we’re making a childhood fave inspired Jello shot and serving it with crispy tostones topped with Ropa Vieja. Growing up getting ices from the cart was a warm weather tradition and in my opinion nothing hit like that Coco Cherry combo .
Coco Cherry Jello Shots
1box of cherry gelatin
1cup boiling water
1cup coconut flavored vodka (I may have added a splash more shhh)
Dissolve gelatin into boiling water. Remove from heat. Stir in coconut flavored vodka.
Divide equally into small cups and place into fridge until set. Enjoy
Tostones
Green Plantains
Oil for frying
Cut both ends off plantain and score down two sides of peel. Gently run your knife under score mark and lift peel and separate it from the plantain. Cut plantain on the diagonal about one inch thick. Place into hot oil and cook about 2 minutes per side or until just slightly golden. Place on paper towel. Using tostonera or any two flat surfaces (I often use two cutting boards) slightly smash the tostones until about 1/4 inch thick. Fry for an additional 2-3 minutes or until crispy and brown. Drain on paper towel and wait to top
Ropa Vieja
3-4 pound beef chuck roast, cut in half (if needed)
Kosher salt
Black pepper
Vegetable oil
1 cup Sofrito (recipe here : https://youtu.be/K_X37-IMM_U )
4-5 small bay leaves
1 tbsp dried oregano
1 tbsp granulated garlic
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp Adobo (recipe here: https://youtu.be/lP7mhbU8hVY )
2 packets Sazón
1 6-ounce can tomato paste
1 28-ounce can crushed tomatoes
8 cups water or beef broth

Preheat your oven to 250ºF. If needed, cut the chuck roast in half so it will be able to fit into your Dutch oven. Liberally season the chuck roast with kosher salt and black pepper all over. Set aside and let rest for about 20 minutes or until the meat is room temperature
In a large frying pan or cast iron skillet, add enough vegetable oil to coat the bottom. Sear the meat on each side, about 4-5 minutes. Set the meat aside while you work on the sauce.
In the Dutch oven, over medium heat, warm up enough oil to coat the bottom of the pot. Add the sofrito and sauté for about 5 minutes. Then add the bay leaves, dried oregano, granulated garlic, ground cumin, smoked paprika, Adobo all-purpose seasoning, and sazón. Then, add the tomato paste and stir well until fully incorporated. Add the crushed tomatoes and stir in the water or broth. Nestle the seared chuck roast into the sauce and cover with the lid. Cook the stew covered in the oven for 3 hours. After the 3 hours has passed, remove the pot from the oven and take the meat out of the pot. Set aside and shred with two forks or with your hands when cool enough to handle. On the stove, bring the sauce up a boil and skim any fat that is on the top. Boil for about 10-15 minutes to reduce and thicken up; fold the shredded beef back into the sauce, stir and season with salt and pepper
Top the Tostones with the Ropa Vieja and they’re ready to enjoy
Buen Provecho
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