Patacon Filling Recipe

Patacon filling (ground beef and toppings)

1. 1

   Prepare vegetables

   Finely dice the yellow onion, green bell pepper and tomato. Mince the garlic. Chop the cilantro and squeeze fresh lime juice. If using pickled red onions, have them sliced and ready as garnish.

2. 2

   Heat pan

   Place a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Allow oil to heat until shimmering but not smoking (about 1 minute).

3. 3

   Cook aromatics

   Add the diced onion and bell pepper to the hot oil. Sauté, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

4. 4

   Brown the beef

   Add the 1 lb ground beef to the skillet, breaking it up with a spatula. Spread it out and let it sear for 1–2 minutes before stirring to encourage browning. Continue cooking until the beef is mostly browned, about 5–6 minutes.

5. 5

   Season and simmer

   Stir in the diced tomato, 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon hot sauce (if using). Mix well so the paste and spices coat the beef. Pour in 1/4 cup beef or chicken broth, reduce heat to medium-low, and let simmer uncovered for 6–8 minutes to allow flavors to meld and liquid to reduce slightly.

6. 6

   Finish the filling

   Taste and adjust seasoning as needed. Stir in the chopped cilantro and 1 tablespoon fresh lime juice. Remove from heat. If the mixture seems too wet for filling patacones, simmer a minute longer to evaporate excess liquid.

7. 7

   Assemble for service

   Spoon the warm beef mixture onto prepared patacones (fried and flattened plantains) or tostones. Top each with shredded lettuce (if using), a sprinkle of queso fresco, and sliced pickled red onions. Serve immediately while hot.