Patacones con Hogao
Crispy, twice-fried green plantains (patacones) served with a flavorful tomato and onion relish (hogao). This is a popular appetizer or side dish, showcasing the versatility of plantains.
🧂 Ingredients
- 3 large Green plantains(peeled and cut into 1.5-inch thick rounds)
- 4 cups Vegetable oil(for frying)
- to taste Salt
- 3 medium Ripe tomatoes(finely chopped)
- 1 medium Yellow onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup Cilantro(chopped)
- 2 tbsp Vegetable oil(for hogao)
- 1/2 tsp Salt(for hogao)
- 1/4 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 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
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
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
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
Remove from oil, drain on paper towels, and immediately sprinkle with salt.
💡 Tip: Salting while hot helps the salt adhere. - 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
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
Stir in chopped cilantro just before serving.
💡 Tip: Add cilantro at the end to preserve its fresh flavor. - 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.
💡 Pro Tips
- ✓Use firm, green plantains for the best texture.
- ✓Ensure the oil is at the correct temperature for both frying stages.
- ✓The hogao can be made ahead of time and reheated.
🔄 Variations
- Top patacones with shredded chicken, beef, or seafood for a more substantial meal.
- Serve with guacamole or a dollop of sour cream.