Loaded Patacon Recipe

Prepare plantains

Using a sharp knife, trim both ends of each green plantain. Make a shallow slit along the length of the peel and pry off the skin in sections. Cut each peeled plantain into 3 equal-length chunks (about 7–8 cm / 3 in each).

First fry (soften)

Heat 1 cup vegetable oil in a deep skillet over medium heat until shimmering (approx. 350°F / 175°C if using a thermometer). Add plantain pieces in a single layer (cook in batches if needed) and fry for 3–4 minutes, turning occasionally, until the exterior softens and turns pale gold. Remove to a paper towel–lined tray to drain and cool slightly.

Flatten

Using a plantain press (pataconera) or the bottom of a heavy flat pan or plate, place a fried plantain piece between two sheets of parchment (or plastic wrap) and press firmly to flatten to about 0.5 cm (1/4 in) thick. Repeat for all pieces.

Second fry (crisp)

Return a shallow layer of oil to the skillet and heat to medium-high. Fry each flattened patacón for 1–2 minutes per side until deep golden-brown and crisp. Transfer to paper towels, season immediately with 1 tsp salt and 1/4 tsp black pepper while hot. If using butter, brush lightly with melted butter now.

Slow-cooked AAA Canadian brisket (if selected)

If using pre-made shredded brisket: warm 400 g brisket with a splash of its cooking juices or 2–3 tbs beef broth in a saucepan over low heat until hot (5–7 minutes). Taste and adjust seasoning. If brisket is raw and needs slow-cooking, cook separately per your brisket recipe (not included here).

Shredded chicken (if selected)

If using pre-cooked shredded chicken: warm 400 g in a skillet with 1 tbs oil or a splash of broth over medium heat until heated through (4–6 minutes). Season to taste with salt and pepper and a squeeze of lime if desired.

Sautéed mushrooms (if selected)

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 400 g sliced mushrooms and cook without stirring for 2 minutes to let them color, then stir. Add 2 minced garlic cloves, 1/2 tsp salt and 1/4 tsp black pepper. Sauté until mushrooms are golden and most of their moisture has evaporated, about 6–8 minutes. Remove from heat and keep warm.

Melt cheese on patacones

Preheat oven broiler or set an oven to 425°F (220°C). Arrange hot crisp patacones in a single layer on a baking sheet. Top each patacón with a generous handful of shredded cheese (approx. 60–70 g per patacón) and then a portion of your chosen protein (about 100–130 g per patacón if making 3 large ones). Place under the broiler or in the oven for 2–4 minutes until cheese melts and bubbles. Watch carefully to avoid burning.

Top and finish

Remove from oven. Spoon 2–3 tbs pico de gallo onto each cheesy patacón. Drizzle with house sauce to taste (about 1 tbs per patacón). Sprinkle chopped cilantro and serve with lime wedges on the side for squeezing over before eating.

While patacones are frying or proteins are warming, mix 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or heat. Chill briefly if time allows; otherwise use immediately.

Arrange loaded patacones on a platter or individual plates, garnish with extra pico de gallo and cilantro, offer lime wedges, and serve immediately while hot and crisp.