Patacon Recipes

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 (FRIED GREEN PLANTAINS)

Steps:

• Peel the plantains and cut cross-wise into 1/2" slices
• In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
• Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
• Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼" thickness.
• Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
• Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

PATACON MARACUCHO

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.

SANDY'S DELICIOUS PULLED PORK PATACON

Steps:

• For the Pulled Pork: Cut up the pork in small pieces and put into a large Dutch oven. Add the Sofrito (see recipe below), water, Worcestershire, garlic powder, Italian seasoning, paprika, black pepper and salt. Toss to coat the pork. Refrigerate and marinate for at least 8 hours up to 2 days. (The longer you marinate, the better.)
• Preheat the oven 350 degrees F. Cover the Dutch oven and braise the pork until very tender, about 3 hours and 30 minutes.
• Once you take the pork out, it will be so juicy and tender you will be able to separate it with the gentle touch of a fork.
• For the Garlic Sauce: Blend the scallions, mayonnaise, water and garlic together until smooth (then sample and taste the power of this sauce!). Refrigerate for up to 3 days.
• For the Plantains: Fill a large pot about halfway with oil, attach a deep fat-fry thermometer and heat to 350 degrees F. Peel and cut plantains in half lengthwise. Add in batches to the hot oil and fry until golden, about 6 minutes. Remove and flatten each half (I like to use a heavy flat dish). Return batches of the flattened plantains back into the oil about for another minute. Remove to paper towel-lined plate and set aside until ready to
• use.
• Assemble: Place a piece of fried/flattened plantain on a plate, top with lettuce, tomatoes, cheese and pulled pork. Drizzle with ketchup and garlic sauce and sandwich with another plantain. Enjoy the messy deliciousness. You could eat with your hands, but I prefer using knife and fork to keep appearances.
• Finely chop the green onions, crushed red pepper, garlic and onion in a food processor. Heat the oil in a large skillet over medium-high heat and cook, stirring frequently, until the onion is soft and translucent. Cool and refrigerate for up to 1 week.

PATACONES WITH CHICKEN AND SPECIAL PINK SAUCE

Steps:

• Peel and cut each plantain in half, then cut each half in two pieces (long wise).
• Heat up 2 or more tablespoons of oil in a big frying pan.
• Fry the plantains in the hot oil on both sides, for 2 minutes on each side. Add more oil when necessary.
• Remove them from the oil (plantains won't be fully cooked) and place them on a paper towel covered plate so that the oil is absorbed.
• Cover 2 cutting boards with wax paper, put a plantain on it and flatten it with the other one. Repeat this process with all the plantains. Season to taste.
• Add the remaining oil to the frying pan and fry the plantains again, until fully cooked.
• For the Sauce
• Combine the mayo, red pepper, cilantro and ketchup in a blender container; blend until smooth.
• Putting it all Together
• First take one of the plantains, and add a bit of the shredded chicken, then lettuce, 2 tomato slices, some avocado slices, a bit of cheese and finally, the sauce. Cover with another plantain and done! You can serve them with a side of sauce if desired.

PATACON MARACUCHO (FRIED PLANTAIN SANDWICH)

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.

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.

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.

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.

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.