Pataconcitos Recipe

Prepare plantains

Peel the green plantains: cut off both ends, make a shallow lengthwise slit through the peel and pry peel away in sections. Slice each plantain into 1½-inch thick rounds.

First fry

Pour oil into a heavy skillet or medium saucepan to a depth of about 1 inch (use approximately 2–3 cups depending on pan). Heat oil over medium-high until it reaches about 325°F (160–170°C) or shimmering but not smoking. Add plantain rounds in a single layer (do not crowd). Fry for 3–4 minutes, turning once, until they are softened and just beginning to turn pale golden. Remove with a slotted spoon and drain on paper towels.

Flatten plantains

Place each partially fried plantain round between two sheets of parchment or in a folded clean kitchen towel. Using the bottom of a small glass, a flat jar, or a plantain press, press each round to flatten it to about ¼-inch thick (forming a disc). Be careful — plantains are hot.

Second fry

Increase heat under the oil to medium-high (about 350–375°F / 175–190°C). Fry the flattened discs, in batches, 1–2 minutes per side until golden-brown and crisp. Remove to paper towels and immediately sprinkle lightly with the 1 tsp salt while still hot.

Prepare filling

In a bowl combine shredded cooked chicken, mayonnaise, lime juice, 1 tablespoon sour cream (reserve the other tablespoon for topping), black pepper and 1 tablespoon chopped cilantro. Mix until cohesive; taste and adjust salt if needed. If you prefer a saucier filling, add the reserved sour cream and/or 1 tsp hot sauce and mix.

Prepare pico-style topping

In a small bowl toss the diced tomato, diced red onion, remaining 1 tablespoon chopped cilantro and a pinch of salt and lime juice (optional). This bright mix will be spooned on top of the pataconcitos.

Slice avocado

Just before serving, slice the avocado thinly to avoid browning.

Place warm patacones on a serving platter. On each, spread a small dollop (about 1 teaspoon) of sour cream, then top with 1–2 tablespoons of the shredded chicken mixture. Spoon a teaspoon of the tomato-onion topping over the chicken. Add 1–2 slices of avocado and sprinkle a little crumbled queso fresco on top. Finish with an extra sprinkle of chopped cilantro and a squeeze of lime from the wedges.

Serve immediately while patacones are crisp. Offer hot sauce on the side.