Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plantain base
Filling
Assembly & Garnish
Method
Plantain base
- 1
Peel plantains
Cut off both ends of each green plantain. Make 2 shallow lengthwise slits through the skin and pry off the peel with your fingers or a small knife, then discard the peel.
- 2
Slice and fry first time
Cut each plantain into 1¼–1½ inch (3–4 cm) thick rounds. In a heavy skillet or pot, heat 1½ cups vegetable oil over medium-high heat until shimmering (about 350°F / 175°C). Fry plantain rounds in batches, 2–3 minutes per side, until just golden and slightly softened. Remove to paper towels to drain.
- 3
Flatten
Using a tostone press, the bottom of a heavy pan, or the back of a flat-bottomed bowl placed on a cutting board, press each fried round flat to about ¼ inch (6 mm) thickness. Be gentle so they don't break.
- 4
Fry second time
Return flattened plantains to the hot oil and fry 1–2 minutes per side until crisp and deep golden. Remove and drain on paper towels; immediately sprinkle with 1 tsp salt (adjust to taste). Keep warm in a low oven (200°F / 95°C) while preparing the filling.
Filling
- 5
Cook aromatics
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped onion and red bell pepper and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- 6
Brown meat and season
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Stir in diced tomato, ground cumin, smoked paprika, ½ tsp salt and ¼ tsp black pepper. Cook another 3–4 minutes until tomatoes break down and flavors combine. Taste and adjust seasoning as needed.
- 7
Finish filling
Stir in chopped cilantro, remove from heat, and keep warm.
Assembly & Garnish
- 8
Assemble patacon
Place one crispy flattened plantain on a plate. Spread about 1 tbsp mayonnaise or crema on the patacon. Spoon ¼ of the warm filling (about 60–65 g) onto the patacon.
- 9
Add toppings
Top the filling with a few tablespoons of shredded lettuce and a couple of tomato slices. Squeeze a lime wedge over the top to taste.
- 10
Serve
Serve immediately while the patacon is crisp. Repeat to make additional patacones if desired.