Patacon Deluxe Recipe

Peel the plantains: cut off both ends, make a lengthwise shallow slit through the skin and pry it off. Leave plantains whole.

Slice each peeled plantain lengthwise into two thin slabs (you want a whole flat-fried plantain that will be split in half later). Each plantain becomes two slabs.

Heat 1 to 1.5 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F/175°C).

Fry the plantain slabs in batches for 2–3 minutes per side, until golden and softened. Do not overcrowd.

Remove to paper towels to drain. While still warm, use a flat-bottomed glass or a tostonera to press each slab gently to a thickness of roughly 1/4 inch (you want them flat but mostly intact).

Return the flattened slabs to the hot oil and fry again 1–2 minutes per side until crisp and deeply golden. Drain on paper towels and sprinkle with 1 tsp kosher salt (divide between slabs). Keep warm.

Cut the beef chuck into 1.5-inch pieces. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin and 1/2 tsp smoked paprika.

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Sear beef pieces until browned on all sides, about 4–5 minutes.

Add the chopped half onion and minced garlic; sauté until onion is translucent, about 3 minutes.

Add 1 cup beef broth (or water), bring to a simmer, then reduce heat to low, cover, and braise until very tender, 60–75 minutes. Alternatively, use a pressure cooker/Instant Pot: 35–40 minutes high pressure.

When tender, remove beef and shred with two forks. Return shredded beef to the pan and simmer uncovered for 5–8 minutes to concentrate juices. Adjust seasoning to taste.

In a bowl combine 2 cups thinly sliced cabbage, 1/2 cup grated carrot and 1/4 cup thinly sliced red onion.

In a small bowl whisk 2 tbsp mayonnaise, 1 tbsp lime juice, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Toss dressing with the cabbage mixture until evenly coated. Refrigerate until ready to assemble (at least 10 minutes) so flavors meld.

Whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1/2 tsp lime juice, 1/2 tsp minced garlic, 1/4 tsp hot sauce (optional) and 1/8 tsp salt until smooth. Taste and adjust acidity or salt as needed. Refrigerate until assembly.

Halve each flat-fried plantain slab lengthwise if you prefer smaller portions (the menu describes a whole flat-fried plantain cut in half). For 3 plantains you will have 6 flat pieces; split each once to yield 12 halves if desired.

Place one flat plantain half on a plate. Spoon a generous 2–3 tbsp of shredded beef (or your chosen meat) onto the patacon.

Top the meat with about 1 tbsp sliced tomato and 1–2 tbsp coleslaw salad.

Crumble about 1–2 tbsp queso fresco over the top.

Drizzle about 1 tbsp pink sauce and 1 tsp ketchup over each assembled patacon (adjust to taste).

Garnish with a sprinkle of chopped cilantro if using and serve immediately while patacones are crisp.