Patacon Con Todo Recipes

PATACON

Steps:

• For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
• For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
• Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
• Deep-fry the pork belly until golden brown.
• For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
• For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
• For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
• For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
• To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.

PATACONES DE COLOMBIA (FRIED PLANTAINS)

Steps:

• Place a plate, upside-down, onto a work surface.
• Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
• Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.

PATACON PISAO

Steps:

• Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor.
• Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round "dough" of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp.
• To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.

PATACONES TICOS (COSTA RICAN FRIED PLANTAINS)

Steps:

• Peel plantains completely.
• Slice Plantains into 1/2 inch rounds.
• Heat oil in sauce pan until almost boiling.
• CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
• CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
• Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
• The rounds should now be smushed-looking, yet still intact.
• *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica.
• With slotted spoon, replace pieces of plantain in the oil until golden brown.
• Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy.
• Repeat with another handful of rounds, until all have been cooked.
• Sprinkle with salt, to taste.
• Dip in warm refried beans, or also good with ceviche.

PATACON CON TODO

Steps:

• For the fried plantains:.
• Pour enough oil into a large deep skillet or heavy pot to reach a depth of 1 1/2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the plantains in batches until lightly golden and still slightly soft, about 3 minutes. Transfer the plantains to a paper towel-lined plate or tray to drain using a slotted spoon. When they are cool enough to handle, place them between sheets of plastic wrap and press down firmly with the bottom of a heavy skillet to flatten. Slip the plantains into warm salted water in batches, and then fry again until crisp and brown, another 3 to 4 minutes. Drain again on paper towels.
• For the grill:.
• Preheat the grill. Whisk together the beer and scallions. Grill the chicken, sausage and steak, brushing with the beer and scallion mixture, until cooked through. Throw 2 or 3 fried plantains on the grill for a little while to get a smoky flavor. Let the meats rest before chopping them all up separately.
• To assemble:.
• Drizzle chimichurri sauce on the plate. Arrange the plantains in a layer, then pile on the chopped steak, chicken and sausage. Squeeze pink sauce and then garlic sauce over the top. Garnish with the lettuce and cheese. Finally, top with the chicharron.