Patacon Maracucho Fried Plantain Sandwich Food

VENEZUELAN PLANTAIN SANDWICH (PATACON MARACUCHO)

Steps:

• Cut the top and bottom ends off of the plantains. Make 3 slits in the skin of the plantains lengthwise. Remove the peels and cut them in half crosswise. Here is a short video that shows how to peel a green plantain.
• In a large heavy-bottomed skillet over medium-high heat, warm the oil. Add the plantain halves and fry until lightly browned, approximately 2 to 3 minutes per side. Remove to paper towels to drain.
• Using a heavy skillet or a flat-bottomed plate, flatten each plantain into a 1/4-inch thick round disk, or as close to round as you can get. You can do this between sheets of plastic if you want to be extra neat.
• One at a time, return each plantain disk to the oil and fry until golden brown and crisp, approximately 2 to 3 minutes per side. Remove the cooked plantains to paper towels to drain.
• In a mixing bowl, combine the shredded chicken, mayonnaise, cilantro, salt, and pepper. Toss until the chicken is coated.
• Assemble the sandwiches by taking 2 plantain "buns" and spreading half the chicken salad on each. Top with avocado, lettuce, and tomato. Add the other plantains buns to the sandwich and enjoy with plenty of napkins.
• Enjoy!

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 (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.