Baked Patacones Recipes

BAKED PATACONES O TOSTONES

Steps:

• Preheat the oven to 400°F.
• Spray a baking sheet with cooking spray and set aside
• Trim the end of each plantain and cut each plantain lengthwise on one side deep enough to cut through the skin but not the plantain.
• Place the plantains in a pot with enough water to cover them and cook for about 30 to 40 minutes minutes or until they are soft.
• Remove the pot from the heat and take one plantain at the time from the hot water (It's better to smash them when they are still warm). Peel the plantain and cut them into 4 thick slices while still hot.
• Flat each slice as much as possible without braking the piece using a tostonera or the bottom of a glass. Place them on the baking sheet, add cooking spay on top of each piece and sprinkle with salt. Bake for about 7 to 9 minutes or until golden brown and crispy. Turn the patacones and bake on the other side for about 7 minutes. Season with more salt and serve with your favorite topping.

BAKED PATACONES

Steps:

• Heat oven to 375° F. Mix cut plantains in a bowl with olive oil and a pinch of salt.
• Place plantain pieces on a cookie tray and bake in oven for 10 to 15 minutes.
• Remove plantains, flip them over and smash to create a thick cookie-like texture. Return pan to oven for 10 more minutes or until dark brown and crisp. Add salt to taste, if desired.
• Enjoy topped with refried black beans and cheese, or with your favorite salsa.

BAKED PATACONES WITH MOJO SAUCE RECIPE

Steps:

• Prep oven + cut plantains: Preheat oven to 400 degrees F (200 degrees C). Slice plantains into 1 inch (2.5 cm) sections. Place in a bowl and toss with oil, salt, and pepper.
• Smash + bake plantains: Using a smooth-bottomed bowl or glass, smash each plantain (see photo above for example). Place smashed plantains on a lightly greased cookie sheet and bake 10 minutes, then flip and bake about 5 minutes more (don't burn!).
• Make plantains crispier: If you'd like the patacones to be a bit crispier, heat a small amount of oil in a frying pan and heat them until they start to harden, about 3 minutes each side. Serve immediately with mojo sauce.
• Chop sauce ingredients: Place chopped garlic, cilantro, chopped green onions, and 1-2 tablespoons of the olive oil in a food processor and pulse until chopped but not blended.
• Add oil + spices: Add the rest of the olive oil, salt, black pepper, red pepper, cumin, oregano, lime juice, and lime zest. Pulse until integrated, but not smooth (about 5-6 pulses).

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.