Patacones con Carne Desmechada (Fried Green Plantains with Shredded Beef)

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Ingredients

(10 patacones)

• 8 cooked patacones (below)
• Carne desmechada (below)
• 2 cups guacamole (recipe here)
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh cilantro

Directions

1. Spread the guacamole on the patacones.
2. Add the shredded beef and top with the cheese and cilantro. Serve and enjoy.

Ingredients
(8 patacones)

2 Large green plantains or baked sweet potato rounds
coconut oil for frying
Salt to taste

Directions

1. Peel the plantains and cut cross-wise into 1/2” slices
2. In a medium heavy pot, add enough  oil to cover the plantain slices and heat the oil over medium high heat.
3. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
4. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.
5. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
6. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

Carne desmechada

Ingredients

(4 Servings)

• 2 pounds flank steak
• 9 cups water
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper
• ½ cups hogao 
• 1 teaspoon tomato paste

• HOGAO

  (MAKES ABOUT 2 CUPS)
  • 3 tablespoons olive oil
  • 1 cup chopped scallions
  • 2 cups fresh chopped tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

  Directions

  1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
  2. Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Directions

1. In a pot, place the flank steak, water, salt and pepper. Cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked.
2. Measure 1 cup of the liquid used to cook the meat. Set aside.
3. Remove the beef from the pot, let it cool and shred with a fork or your hands.
4. In a saucepan, place the shredded beef, hogao, tomato paste and 1 cup of beef liquid. Cook for 6 to 8 minutes, stirring occasionally.
5. Serve hot over white rice or arepa. or over baked sweet potato rounds.