Patacones Recipes

PATACONES OR TOSTONES

Steps:

• Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
• Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
• Heat the oil over medium high heat in a frying pan - use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
• Remove the plantains and place on paper towels to drain the oil.
• Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
• Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
• Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
• Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
• Serve warm as a side dish or as an appetizer with dipping sauces.
• Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
• Bring the water to a boil and boil for about 25-35 minutes or until tender.
• Remove from the heat but the leave the plantains in the water.
• Cut the plantains in thick slices and gently flatten - as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
• Sprinkle the flattened plantain slices with salt and seasonings.
• Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
• Transfer to a paper towel to drain the oil.
• Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.

PLANTAIN CHIPS PATACONES

Steps:

• Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
• Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
• Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.

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 (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.

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 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.

PATACONES

Steps:

• Peel the plantains and cut them into trunks of about 4 or 5 centimeters.
• Sauté them in hot oil, and before they completely fried, take them out and crush them with a flat container.
• Dip them in water with a little garlic salt or macerated garlic (option and stir them again in the oil until golden brown.
• Cover the patacones with the shredded beef, with the hogao or guacamole (you can use the companion you have available or the one you like). Serve and delight yourself.

PATACONES OR TOSTONES (FRIED GREEN PLANTAINS)

Steps:

• You need just enough oil to cover the bottom of the pan by about 1/2-inch. Heat it to 325 degrees F.
• Cut off the ends and score down the ridges of each plantain, then pry the skin off using your fingers or a spoon.
• You can slice on a diagonal or straight across. Then fry on each cut side for 3 to 5 minutes until the plantains turn golden yellow and soften slightly. Transfer to a plate or baking sheet lined with paper towel.
• You can use the back of a wooden spoon, a flat-bottomed measuring cup, or a glass to press each plantain, smashing it into a disc between 1/4-inch and 1/2-inch thick. Increase the heat of the oil slightly to 350 degrees F, then fry each smashed plantain again until crispy and lightly browned, about 5 to 7 minutes total, flipping partway through. Remove from the oil and transfer to a plate to keep warm.
• You can keep cooked tostones warm in an oven set to a low temperature of between 200 and 250 degrees F.

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).

TOSTONES RECIPE

Steps:

• Slice the ends off of the plantains. Make three vertical cuts along the length of the plantain, only making sure that you are cutting into the skin. Under cold running water, using your fingers or a butter knife (the tip of your knife works best) to remove the skins. With a sharp knife, cut each plantain into ¾-inch to 1-inch slices. Set aside.
• Mix the 3 cups of water and salt together (just until the salt is dissolved). Place the thick rounds in the salt water for ½ hour or no less than 10 minutes.
• In the meantime, prepare the Ajillo: Using a mortar and pestle, pound the salt and garlic together. Add in the cilantro and break it down until it's pasty. Once that's done, mix in the olive oil and adjust the salt to taste. Alternatively, you can use a food processor or finely chop the cilantro, grate the garlic, and mix everything together.
• To make the Mayo Ketchup Sauce: In a small bowl, combine ketchup, mayonaisse, and garlic, and set aside (this will be good for up to 3 days, covered, in the refrigerator).
• Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. This will prevent oil splatters.
• Heat the oil on medium heat (oil should be around 325ºF / 160ºC). In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Repeat with all the plantains, then remove from the oil and drain.
• Place one of the fried plantains between two pieces of parchment paper. Using the flat side of a meat mallet, the bottom of a mug, bottom of a glass, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is evenly flattened (roughly 1/4-inch / 2/3-cm thick. Repeat with the rest of the fried plantains.
• While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). After all of the plantains have been smashed, fry them once again until golden brown and crispy. Immediately salt them as they come out of the oil.
• Serve Tostones with Ajillo and or Mayo Ketchup Sauce.

PATACONES (FRIED GREEN PLANTAINS)

Steps:

• Place 4 cups warm water into a large bowl. Stir in about 1 tablespoon of salt. Set aside.
• Peel the plantains. (The easiest way to do this is to cut the ends off, then run your knife through the peel lengthwise on two sides - without piercing the actual flesh. Use the knife to get under the skin and peel it off.)
• Cut plantains crosswise into 1-inch thick pieces. Place in bowl of warm salted water. Let sit 15-20 minutes. (This step adds flavor & also gets rid of some of the starch from the plantains.)
• Heat oil over MEDIUM heat until the oil is glistening. You'll know it's hot enough when a small "tester" piece of plantain sizzles.
• Remove plantain pieces from the water & blot completely dry with paper towels.
• Place plantain pieces in the oil (don't crowd the skillet; it's better to do 2 batches if needed). Fry plantains 5-7 minutes, turning occasionally with tongs, until tender & just beginning to turn golden color.
• Remove plantain pieces with tongs to a flat, non-stick surface, such as a cutting board. For safety, remove pan from flame.
• Spray the bottom of a heat-proof glass tumbler or mug with non-stick cooking spray. Gently flatten each plantain piece to ~1/4" thickness. Small cracks are OK. Slide plantain off glass.
• Reheat oil over medium heat and return flattened plantains to hot oil. Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color.
• Transfer plantains to a plate with a fresh paper towel, but DO NOT BLOT. Sprinkle with salt & serve immediately, with ketchup (optional).

PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE

Steps:

• Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
• Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
• After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
• In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
• Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
• Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
• Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
• Serve plantain warm with aji sauce for dipping.