Patacon Con Todo

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
  • Fried Plantains
  • vegetable oil
  • 1
    large green plantain, peeled and cut into large chunks
  • 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)
  • 12
    ounce lettuce, shredded
  • 12
    ounce monterey jack cheese, shredded
  • 2
    ounces fried pork belly and pork skins, chopped (chicharron)
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DIRECTIONS

  • For the fried plantains:
  • 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.
  • For the grill:
  • 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.
  • To assemble:
  • 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.
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