Picadera Paterson Recipe
Salami, queso frito, longaniza, res frita, chicharron de pollo con hueso y tostones
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tostones
Peel the green plantains and cut them into 1-inch thick slices. Heat vegetable oil in a frying pan over medium heat. Fry the plantain slices for about 3-4 minutes until lightly golden. Remove and drain on paper towels.
- 2
Fry the Tostones
Using a tostonera or the bottom of a flat dish, flatten each fried plantain slice. Return to the hot oil and fry again for another 2-3 minutes until crispy. Drain on paper towels and sprinkle with salt.
- 3
Cook the Meats
In the same oil, fry the salami, longaniza, and res frita for about 4-5 minutes each until golden brown and fully cooked. Season with salt and black pepper to taste.
- 4
Fry the Chicharron
Add the chicharron de pollo to the hot oil and fry for about 5-7 minutes until crispy and golden.
- 5
Fry the Queso
In a separate pan, fry the queso frito until golden and crispy on both sides.
- 6
Assemble the Picadera
On a large serving platter, arrange the fried salami, longaniza, res frita, chicharron de pollo, queso frito, and tostones. Serve hot and enjoy!
