Patacón Maracucho
A hearty and iconic Zulia-style plantain sandwich, featuring crispy fried green plantain discs filled with savory shredded beef, fresh salad, and a medley of delicious sauces.
🧂 Ingredients
- 4 large Green plantains(Ensure they are very green and firm for best results.)
- 300g Shredded beef(Pre-cooked and seasoned shredded beef (carne mechada) is ideal. You can use leftover pot roast or slow-cooked beef.)
- 2 cups Lettuce(Finely shredded iceberg or romaine lettuce.)
- 2 medium Tomatoes(Diced.)
- 1/2 medium Onion(Thinly sliced or finely diced, optional for salad topping.)
- 1/2 cup Mayonnaise(For the base sauce.)
- 1/4 cup Ketchup(For the base sauce.)
- 1 clove Garlic(Minced, for the garlic sauce.)
- 1 tablespoon Lime juice(For the garlic sauce.)
- 4-6 cups Vegetable oil(For deep frying. You'll need enough to submerge the plantain slices.)
- to taste Salt
👨🍳 Instructions
- 1
Prepare the sauces: In a small bowl, whisk together mayonnaise, ketchup, minced garlic, lime juice, and a pinch of salt to create a creamy sauce. Set aside. You can also prepare a simple garlic sauce by blending mayonnaise with minced garlic, lime juice, and salt.
⏱️ 5 minutes - 2
Prepare the plantains: Peel the green plantains. Cut off the ends and then slice them crosswise into thick rounds, about 1.5 inches (4 cm) thick. Be careful, as green plantains are very firm.
⏱️ 5 minutes - 3
First fry: Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 160°C (320°F). Carefully add the plantain slices in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes per side, until they are lightly golden and slightly softened, but not fully cooked. Remove with a slotted spoon and drain on paper towels.
⏱️ 10 minutes - 4
Smash the plantains: While the plantain slices are still warm and pliable, place each one between two pieces of parchment paper or plastic wrap. Using the bottom of a heavy glass, a small pot, or a tortilla press, firmly smash each slice into a flat disc, about 1/4 to 1/2 inch (0.5-1 cm) thick. Aim for a uniform thickness so they fry evenly.
⏱️ 5 minutes - 5
Second fry: Increase the oil temperature to 180°C (350°F). Carefully place the smashed plantain discs back into the hot oil, again in batches. Fry for about 2-3 minutes per side, until they are golden brown and crispy. They should sound hollow when tapped. Remove and drain on paper towels, sprinkling immediately with salt.
⏱️ 10 minutes - 6
Assemble the patacones: Lay two crispy plantain discs on a serving plate. Generously spread the creamy sauce over one of the discs. Top with a layer of shredded beef, followed by the shredded lettuce, diced tomatoes, and sliced onion (if using).
⏱️ 5 minutes - 7
Finish and serve: Drizzle more of the creamy sauce or other desired sauces (like guasacaca, hot sauce, or a garlic aioli) over the toppings. Place the second plantain disc on top to form a sandwich. Serve immediately while the plantains are still warm and crispy.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the best texture, use very green and firm plantains. Riper plantains will be too soft and sweet.
- ✓Ensure the oil is at the correct temperature for both frying stages to achieve perfectly crispy patacones.
- ✓Patacón Maracucho is often served as a main dish due to its substantial nature, similar to a hearty Venezuelan burger.
- ✓Don't skip the second frying; it's crucial for achieving the signature crispiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute shredded beef with shredded chicken, pulled pork, or even a vegetarian option like black beans or grilled vegetables.
- Add grated cheese (like queso blanco or mozzarella) on top of the meat.
- Incorporate other toppings such as avocado slices, pickled red onions, or a fried egg.