How to Make Patacones + Patacon Maracucho (Fried Plantain Sandwich)

Nutrient writer Marisel Salazar shares her personal recipe for this popular Venezuelan dish featuring double-fried plantains.

Courtesy Marisel Salazar

Tired of the aforementioned ol' ham and cheese or chicken salad sandwich? If you're in the mood for something new to alter up your everyday lunch routine, look no further than Patacon Maracucho. To learn all nearly this tasty Latin American dish, nosotros talked with New York-based food writer Marisel Salazar, who shared her family's recipe forth with a handful of simple tips for perfect patacones.

What Is Patacon Maracucho?

Patacon Maracucho is a fried Venezuelan sandwich from Maracaibo in the state of Zulia. "Patacon Maracucho refers to its origins in Maracaibo, but information technology is well-known and served throughout Latin America," Marisel explains. "Instead of bread, this dish uses two twice-fried and smashed unripened plantains to contain the sandwich'due south fillings," she adds.

While Patacon Maracucho is distinctively Venezuelan, variations of this dish can also be found through Latin America by other names. For example, in Puerto Rico, you might see this dish on menus referred to as a jibarito. Likewise popular throughout Latin America, are tostones or patacones; which are a smaller, non-sandwich version of this twice-fried, smashed plantain please commonly served as a side or appetizer.

How to Make Patacones

If you lot've never worked with plantains earlier, start with a elementary batch of patacones. It will help you lot master the technique of slicing, flattening and frying plantains. To brand patacones, y'all can adapt Marisel'southward recipe below by simply cutting unripe, greenish plantains into iv-five round slices rather than cutting them lengthwise. This will result in smaller, bite-sized pieces, rather than large, sandwich-sized pieces. So, fry and flatten equally directed in the recipe.

You lot tin can munch on these poppable, fried snacks evidently, season with your favorite spices or serve with a creamy dip of your choice. Nosotros retrieve this avocado dip would be especially delicious.

How to Make Patacon Maracucho

"Platanos have ever been a part of my family meals growing up. It seemed that there was always room on our plates for some plantain variation," says Marisel. "To me, sandwiches are a perfect food and Patacon Maracucho marries two of my keen nutrient loves: plantains and sandwiches."

In Marisel's version, she fills her patacon with the proteins and fillings that she loves: craven or tuna mixed with mayo and lots of cilantro forth with an array of fresh vegetables for added texture.

Yield: 2 Sandwiches

Ingredients

• ii green unripened plantains
• ii cups shredded roasted chicken
• ½ cup mayo
• 1 love apple, sliced
• 1 avocado, sliced
• 4 romaine lettuce leaves
• 4 stalks fresh cilantro, chopped
• Canola, vegetable or corn oil, for frying

Directions

Step 1: Prep the plantains

Peel plantains by cut off the tips and creating a lengthwise slit in the thick peel. Peel off. Piece plantains in half crosswise.

Pace two: Fry plantains

In a heavy-bottomed skillet or Dutch oven, heat a neutral oil platonic for frying to 350°F. Fry the plantains for 3-4 minutes on each side until golden brown. Remove from oil and permit to drain on a newspaper towel-lined plate.

Marisel's Tip: There'due south no skipping this step. The plantains need to be fried twice! This initial frying helps to break downwardly the starches and allows the plantains to flatten easier in the next step. Then, the second fry is what gives the patacon their actress-crispy texture.

Step 3: Flatten the plantains

On a apartment surface, lightly oil a canvass of plastic wrap  or a large gallon plastic handbag with neutral oil using a pastry brush. Once cool plenty to handle, identify one plantain one-half on the plastic. Fold the other half of the plastic over the plantain and then, working slowly, gently press the plantain with a flat bottomed plate until it forms a 1/4-inch thick deejay. Repeat with remaining plantain halves.

Pace four: Fry plantains again

Return the flattened plantains to the hot oil and fry for an boosted 3-4 minutes on each side or until well-baked and golden brown. Remove from oil and place on a paper towel-lined plate. If you're new to deep-frying, don't miss our tips for becoming a master of the fryer.

Step 5: Prepare fillings and assemble

While plantains absurd, mix craven or tuna and mayo together in a bowl until combined. Assemble the plantain sandwiches by spreading one-half the craven or tuna salad onto a plantain half and layer with half the love apple, half of the avocado and cilantro. Tiptop with a second fried plantain disk and enjoy.

Marisel'due south Tips for Making Patacon

Let the filling be your adventure

Use patacon equally you would for any sandwich. Yous can brand a BLT, ham and cheese sandwich or even avocado toast. While soft-cooked meats like roasted chicken are pop in Venezuela, patacon fillings are only limited past your imagination.

Information technology's all about balance

A creamy sauce and soft fillings are central, as patacon are crispier and have less moisture than bread. To attain the perfect sandwich, try to find a remainder between the diverse crispy, soft, dry and moist ingredients in your patacon.

Choose the right plantains

Marisel stresses that ownership unripe, light-green plantains is critical to getting patacon just right. "Light-green plantains rather than ripened yellowish plantains are essential. Xanthous plantains will result in a sweeter sandwich and may not accomplish the desired level of crispiness or sturdiness," she explains.

Be mindful of your frying technique

Using a neutral-flavored oil, similar corn, vegetable or canola, at the right frying temperature is too key in order to not touch on the final flavor or texture of patacon. Be certain to exam the oil in the pan before submerging the plantains. Information technology should shimmer around the plantain during each fry.

Be gentle

Take extra care and utilize a gentle paw when flattening the plantains. The final thing you want is for the plantain to break apart before you lot fry information technology a second time. Working slowly with a firm yet gentle manus while pressing the plantains will yield the best results.

Hungry for more? Endeavour making this arepas recipe next!

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Source: https://www.tasteofhome.com/article/how-to-make-patacon-maracucho-fried-plantain-sandwich/

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