Go Back

Hors d ’Oeuvres with Yuca Cheese Bites, Plantain Chips & Mini Toston Cups

Print Recipe Pin Recipe

Ingredients

Tio Jorge® Yuca Cheese Bites

Tio Jorge® Plantain Chips

Tio Jorge® Mini Plantain Toston Cups

Mojo Pork

  • 4 lb Boston butt or pork shoulder 
  • 2 tbsp vegetable or canola oil 
  • 2 tsp kosher salt 
  • ¼ tsp black pepper 
  • 1 Spanish onion, sliced 
  • ¼ cup orange juice 
  • ¼ cup lime juice 
  • 4 cloves garlic, minced 
  • 2 tsp cumin 
  • 2 tsp oregano
  • ¼ tsp red pepper flakes
  • 2 bay leaves

Guacamole

  • 2 Haas Avocados, peeled and pitted 
  • 1 large ripe tomato, peeled, seeded, and diced 
  • 3 cloves garlic, minced 
  • ½ cup diced red onion 
  • 1 tbsp cilantro leaves, minced 
  • Juice of 1 lime 
  • Salt to taste
  • 2 jalapeños, seeded and minced 

Shrimp in Criolla Sauce

  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely diced
  • 6 garlic cloves, minced 
  • 1 tsp paprika 
  • 1 tsp Cajun seasoning 
  • ¼ tsp cumin 
  • ¼ cup white wine 
  • 2 cups tomato sauce 
  • ½ cup water 
  • 1 tsp Worcestershire sauce 
  • 1 dash cayenne pepper sauce 
  • 1 Bay Leaf 
  • 1 ½ lb large shrimp, peeled and deveined 
  • Pinch of kosher salt 
  • ¼ tsp black pepper 
  • 1 tbsp Italian parsley, finely chopped 
  • 1 green onion (scallion), julienned 

Sriracha BBQ Sauce

  • ¼ cup sriracha sauce 
  • ¼ cup +2 tablespoons ketchup 
  • 2 tbsp maple syrup 
  • 2 tbsp blackstrap molasses 

For the Pickled Shallots

  • 8 oz shallots 
  • 1 ½ cups red wine vinegar 
  • 1 tbsp Sherry vinegar 
  • ½ cup granulated sugar 
  • 6 sprigs fresh thyme 
  • 1 fresh bay leaf 
  • ¼ tsp kosher salt 
  • ¼ tsp red chili pepper flakes 

Instructions

For the Tio Jorge® Yuca Cheese bites

  • Preheat fryer to 350°F
  • Place the Yuca Cheese Bites in fryer basket and fry for about 3-4 minutes 
  • Drain over lined plate & reserve

For the Tio Jorge® Plantain Chips

  • Preheat fryer to 350°F
  • Place Plantain Chips in fryer basket and fry for about 2-3 minutes.
  • Drain over lined plate, season with salt & reserve.

For the Tio Jorge® Mini Toston Cups

  • Preheat fryer to 350°F
  • Place Mini Plantain Cups in fryer basket and fry for about 2-3 minutes.
  • Drain over lined plate, season with salt & reserve.

For the Mojo Pork

  • Add the oil over medium high heat in a large skillet.
  • Salt and pepper all sides of the pork and sear on all sides.
  • Add the sliced onions, orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and bay leaves to the slow cooker and mix.
  • Add the pork to the slow cooker and spoon marinade from the slow cooker over the entire pork roast.
  • Cook for 8 hours on low or for 6 hours on high.
  • When the pork is ready, remove it from the slow cooker and let it rest for 15 minutes, shred as needed.
  • Strain the onions and reserve the onions.

For the Guacamole

  • Lightly mash the avocados in a mixing bowl.
  • Combine all the remaining guacamole ingredients together in a separate bowl. 
  • Now add to the avocado and mix gently. 
  • Adjust seasoning and keep refrigerated.

For the Shrimp Criolla Sauce

  • Heat the olive oil in a large, deep skillet over medium heat.
  • Add the onions and cook for approximately 3 minutes, stirring frequently. 
  • Add the garlic, paprika, Cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently. 
  • Add the white wine and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet. Do this until most of the liquid is gone.
  • Stir in the tomato sauce, water, Worcestershire sauce, hot sauce and the bay leaf.
  • Bring the sauce to a simmer, lower the heat to medium-low, cover the skillet and cook at a gentle simmer for about 25-30 minutes.
  • Stir occasionally and if the sauce is simmering too forcefully, lower heat.
  • Remove and discard the bay leaf.
  • Raise the heat to medium-high and bring the sauce to a boil.
  • Stir the shrimp into the criolla sauce, cook uncovered until all the shrimp are cooked through; they will be pink, opaque and curled (depending on the size of the shrimp this should take about 5 minutes).
  • As soon as the shrimp are cooked through, remove the skillet from the heat. Avoid overcooking the shrimp as they will get rubbery.
  • Taste the sauce and if needed, add more salt and pepper.
  • Garnish the cooked shrimp with the chopped parsley and serve.

For the Sriracha BBQ

  • Mix all ingredients and reserve.

To Assemble

  • Serve the Yuca Cheese Bites over the Sriracha BBQ Sauce
  • For the Plantain Chips; top with guacamole, then the Mojo Pork and garnish with the pickled shallots.
  • For the Mini Cups fill with the Shrimp in Criolla Sauce and garnish with some julienned green onion.

For the Pickled Shallots

  • Skin the shallots and cut them lengthwise in ⅛″ slices, using a mandolin or a chef’s knife. You should have about 2 cups of finely sliced shallots.
  • Place the vinegars and sugar in a medium saucepan and bring to a boil.
  • Once boiling, add the thyme, bay leaf, salt, pepper flakes and shallots. Stir well and remove pan from heat.
  • Let cool to room temperature, then transfer to a glass jar and refrigerate for a minimum of 24 hours, or for up to 1 month.
Tried this recipe?Let us know how it was!