Patacon Con Todo

Submitted by Food.com

"Recipe courtesy Jean Montoya, El Chuzo BBQ, Tampa, FL"

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 1 heaping plate

ingredients

• Fried Plantains

• vegetable oil
• 1 large green plantain, peeled and cut into large chunks
• salt

• Grill

• 1 can beer
• 1 bunch scallion, minced
• 2 chicken breasts, thinly sliced
• 1 New York strip steak, thinly sliced and pounded flat
• 1 colombian sausage

• Assembly

• chimichurri sauce (scallions, cilantro, parsley, eggs, garlic, vinegar and oil to taste)
• mayonnaise, and ketchup mix to taste (Pink sauce)
• garlic sauce (mayonnaise, garlic, heavy cream, salt and pepper to taste)
• 1⁄2 ounce lettuce, shredded
• 1⁄2 ounce monterey jack cheese, shredded
• 2 ounces fried pork belly and pork skins, chopped (chicharron)

directions

1. For the fried plantains:

2. 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.

3. For the grill:

4. 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.

5. To assemble:

6. 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.