👨‍🍳 Instructions

1. 1

   Heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat.

   💡 Tip: The oil should be hot enough to sizzle when a plantain piece is added.
2. 2

   Fry the plantain rounds for about 3-4 minutes per side, until lightly golden. Remove from oil and drain on paper towels.

   ⏱️ 8 minutes

   💡 Tip: Do not overcook in this first fry; they should be tender inside.
3. 3

   While the plantains are still warm, place each fried round between two pieces of plastic wrap or in a tortilla press and flatten them to about 1/4-inch thickness.

   💡 Tip: Be firm but gentle to avoid breaking the plantains.
4. 4

   Heat the remaining 2 cups of vegetable oil in the same skillet over medium-high heat. Fry the flattened plantains again for 2-3 minutes per side, until golden brown and crispy.

   ⏱️ 6 minutes

   💡 Tip: Ensure even browning for maximum crispiness.
5. 5

   Remove from oil, drain on paper towels, and immediately sprinkle with salt.

   💡 Tip: Salting while hot helps the salt adhere.
6. 6

   While the patacones are frying, prepare the hogao: Heat 2 tablespoons of oil in a separate skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Tip: Cook the onion slowly to bring out its sweetness.
7. 7

   Add minced garlic and cook for another minute until fragrant. Stir in chopped tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a relish, about 10-15 minutes.

   ⏱️ 15 minutes

   💡 Tip: The hogao should be moist but not watery.
8. 8

   Stir in chopped cilantro just before serving.

   💡 Tip: Add cilantro at the end to preserve its fresh flavor.
9. 9

   Serve the crispy patacones immediately with the hogao spooned over the top, or on the side for dipping.

   💡 Tip: Patacones are best served fresh and hot.