Ingredients with Measurements:
- 4 green plantains
- 1/2 cup vegetable oil
- 2 large tomatoes, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Deep fryer or large skillet
- Tongs
- Cutting board
- Chef's knife
- Large mixing bowl
- Small saucepan
Step-by-Step Instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the vegetable oil in a deep fryer or large skillet over medium-high heat.
3. Fry the plantain slices in batches until they are golden brown and crispy, about 2-3 minutes per side.
4. Remove the plantains from the oil with tongs and place them on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until they are soft and translucent, about 5 minutes.
6. Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
7. Add the chopped cilantro and season with salt and pepper to taste.
8. Using a mortar and pestle or a food processor, mash the hogao until it is a chunky sauce.
9. Serve the patacones with the hogao on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the plantains at 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 20g
- Carbohydrates: 38g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- You can substitute green plantains with ripe plantains or yucca.
- If you don't have vegetable oil, you can use canola oil or peanut oil.
- You can use canned diced tomatoes instead of fresh tomatoes.
Variations:
- You can add chopped jalapeño peppers or hot sauce to the hogao for a spicy kick.
- You can top the patacones with shredded cheese or sour cream.
Tips and Tricks:
- Use green plantains that are firm and not too ripe.
- Make sure the oil is hot enough before frying the plantains to ensure they are crispy.
- Use a paper towel to press down on the plantains after the first fry to flatten them before frying them again.
Storage Instructions:
- You can store the hogao in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat the patacones, place them in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Serve the patacones on a platter with the hogao in a small bowl on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Patacones con hogao goes well with grilled meats or seafood.
Suggested Side Dishes:
- Serve with a side of rice and beans or a salad.
Troubleshooting Advice:
- If the plantains are too ripe, they will not be crispy when fried.
- If the oil is not hot enough, the plantains will be soggy.
Food Safety Advice:
- Make sure the oil is not too hot to avoid splatters and burns.
- Use a thermometer to check the temperature of the oil.
Food History:
- Patacones con hogao is a traditional Colombian dish that originated on the Caribbean coast.
Flavor Profiles:
- The patacones are crispy and savory, while the hogao is tangy and slightly sweet.
Serving Suggestions:
- Serve the patacones with a cold beer or a glass of lemonade.
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Region: Colombian