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Lía-chan (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} veneotaqueen) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
A recipe, a recipe with salad? Patacones! Exotic to you, but exceedingly common here.
Patacón con Queso de La Guaira
INGREDIENTS
Green plantains (not bananas, plantains - say your Spanish-speaking grocer that they are for "Tostones") One big plantain can serve 2-4, depending on how big the plantain and how hungry the people.
Frying oil (corn or sunflower seed, as long as they have no strong flavor)
Coleslaw (or a mix of raw/al dente cabbage and raw carrot shredded very fine)
Chicken breast, grilled until white inside and cut in strips, kept hot (optional but not really)
White cheese (the exact kind of cheese I don't think can be easily obtainable abroad here. A pasteurized white cheese who doesn't melt easily and can be grated coarsely without resembling ricotta will do)
Mayo and ketchup.
Salt
PREPARATION
Peel your plantain and cut it on half longitudinally. If your pan is too small, you can cut those by halves.
Fry those in hot oil until it change color, then took them off and flatten them with a mace or anything heavy (a meat tenderizer can do the work), then throw the flattened plantain back to the pan and fry until golden and crispy in the edges. Drain the excess oil and salt lightly.
Now you have gigantic tostones!
Over each tostón, put a layer of coleslaw with a tiny bit of mayo for cohesion purposes, the grilled chicken strips, and finally cover it with cheese until it looks like it was snowed. Add as much ketchup and mayo as you like. Serve immediately.
Now you have a patacón as eaten in the beautiful Venezuelan beaches and Maracaibo street vendors! You can substitute the chicken with pulled pork and pulled beef, lettuce instead of coleslaw, add mustard and Golf sauce, add avocado and mojito sauce... You can even make the tostones smaller, by first cutting it in chunky slices and applying the same procedure (fry, flat, fry again).
Patacón con Queso de La Guaira
INGREDIENTS
Green plantains (not bananas, plantains - say your Spanish-speaking grocer that they are for "Tostones") One big plantain can serve 2-4, depending on how big the plantain and how hungry the people.
Frying oil (corn or sunflower seed, as long as they have no strong flavor)
Coleslaw (or a mix of raw/al dente cabbage and raw carrot shredded very fine)
Chicken breast, grilled until white inside and cut in strips, kept hot (optional but not really)
White cheese (the exact kind of cheese I don't think can be easily obtainable abroad here. A pasteurized white cheese who doesn't melt easily and can be grated coarsely without resembling ricotta will do)
Mayo and ketchup.
Salt
PREPARATION
Peel your plantain and cut it on half longitudinally. If your pan is too small, you can cut those by halves.
Fry those in hot oil until it change color, then took them off and flatten them with a mace or anything heavy (a meat tenderizer can do the work), then throw the flattened plantain back to the pan and fry until golden and crispy in the edges. Drain the excess oil and salt lightly.
Now you have gigantic tostones!
Over each tostón, put a layer of coleslaw with a tiny bit of mayo for cohesion purposes, the grilled chicken strips, and finally cover it with cheese until it looks like it was snowed. Add as much ketchup and mayo as you like. Serve immediately.
Now you have a patacón as eaten in the beautiful Venezuelan beaches and Maracaibo street vendors! You can substitute the chicken with pulled pork and pulled beef, lettuce instead of coleslaw, add mustard and Golf sauce, add avocado and mojito sauce... You can even make the tostones smaller, by first cutting it in chunky slices and applying the same procedure (fry, flat, fry again).
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