Patacon Maracucho Fried Plantain Sandwich Recipes
PATACON MARACUCHO (FRIED PLANTAIN SANDWICH)
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain. Recipe found at Saveur.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 10" skillet over medium-high heat. Add plantain halves and fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward-curved side. Place on cutting board cut sides down and, using a plate, flatten each into a 1/4″-thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain.
- Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining disk.
Nutrition Facts : Calories 1105.5, Fat 89.7, SaturatedFat 9.3, Cholesterol 15.3, Sodium 449.4, Carbohydrate 82.8, Fiber 12.1, Sugar 32.7, Protein 6
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.
PATACON MARACUCHO
A patacon is a sandwich made from fried plantain halves (think larger and softer tostones). Maracucho refers to people or things from the city of Maracaibo in Venezuela, which is where this sandwich calls home. It is traditionally made with a protein (pulled chicken, beef or pork) and lettuce, tomato, cheese, avocado and a sauce. You can go in the direction of an avocado and mayonnaise sauce, but I prefer what we lovingly call pink sauce, which is a humble mixture of ketchup and mayonnaise.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Add 1 1/2 inches of oil to a large heavy-bottomed saucepan or medium Dutch oven and heat over medium heat until a deep-frying thermometer reaches 350 degrees F. Drop in the plantains and cook, flipping halfway through, until they're light golden brown with light brown streaks, 6 to 7 minutes. Remove to a cutting board to rest until cool enough to handle. Keep the oil at 350 degrees F.
- Sprinkle the plantains all over with garlic salt. Make a small cut down each side of each plantain half to ensure they will flatten evenly on both sides. Using the flat surface of a small cutting board or sturdy plate, flatten the plantains so they are about 1/4 inch thick. Return the plantains to the oil and fry until the softer parts have a little crunch, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with another pinch of garlic salt.
- Combine the ketchup and mayonnaise in a small bowl.
- Spread 1 tablespoon of the pink sauce on one side of each plantain half. Top 4 of the plantain halves each with one-quarter of the avocado slices, 1/3 cup of the chicken, 1/4 cup of the shredded lettuce, 2 of the tomato slices and 2 tablespoons of the cheese. Top with the remaining plantain halves. Serve immediately.
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