PATACONES (FRIED GREEN PLANTAINS)
Patacones or Tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).
Provided by Erica Dinho
Categories Side Dish
Time 18m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 55 kcal, Carbohydrate 14 g, Protein 1 g, Fat 0.2 g, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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 WITH CHICKEN AND SPECIAL PINK SAUCE
They may not know what Patacones with Chicken and Special Pink Sauce are at the beginning of the night. By the end, it'll be a favorite recipe!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 portions
Number Of Ingredients 12
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PATACONES (FRIED PLANTAIN)
I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.
Provided by SlipC
Categories Breakfast
Time 25m
Yield 16 Patacones
Number Of Ingredients 3
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 DE COLOMBIA (FRIED PLANTAINS)
These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!
Provided by kat
Categories Vegetable Side Dishes
Time 20m
Yield 3
Number Of Ingredients 3
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.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 19 g, Fat 3.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 54.1 mg, Sugar 8.9 g
CHICKEN PENNE PASTA WITH PINK SAUCE
Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to package directions; drain well.
- Return the pasta to the pot and set aside.
- Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
- Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
- Remove the pan from the oven and let the chicken cool.
- When it is cool enough to handle, dice the chicken and set aside.
- Coat a 9 x 13 inch casserole dish with cooking spray.
- In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
- Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
- Add the prosciutto, green and yellow peppers, capers, and basil.
- Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
- Add the chicken mixture to the reserved penne and mix well.
- Spread half of the mixture in prepared pan.
- In a bowl, combine the marinara and Alfredo sauces.
- Top the penne with 1 cup of sauce.
- Put the remaining penne mixture over the sauce, then add the remaining sauce.
- Sprinkle the top with Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
- Remove the pan from the oven and toss the pasta thoroughly.
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- To peel the plantain cut in half along the middle horizontally then cut down vertically and remove the peel.
- Fry the plantain halves until they start to brown a little. Remove from the pan and use a pataconera or tortillera to carefully flatten them out so as not to break them. Once flattened, fry again until crunchy. Remove from the oil, salt to taste and leave on paper towels to remove excess oil.
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- For the shredded chicken:Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for about 7 minutes, stirring until softened.
- educe the heat to low, add salt and pepper. Cook for 7 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
- sing your fingers or 2 forks, pull the chicken into shreds. Mix the shredded chicken with the tomato sauce and set aside.
- For the patacones:Peel the plantains and cut cross-wise into 1/2u201d slices.In a medium heavy pot, add vegetable oil and heat the oil over medium high heat.
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