Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fried plantains (patacones fritos a la colombiana). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fried Plantains (patacones Fritos A La Colombiana) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Fried Plantains (patacones Fritos A La Colombiana) is something which I’ve loved my whole life. They are fine and they look wonderful.
Place a plate, upside-down, onto a work surface. Heat oil in a large skillet over medium heat. This simple and tasty Latin American recipe is great served as an appetizer or starter to any meal!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fried plantains (patacones fritos a la colombiana) using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Fried Plantains (patacones Fritos A La Colombiana):
- Get 3 each Green Plantains Pealed divided in two (as green as you can get them)
- Take 1/2 cup Vegetable Oil (enough to cover the pan to 1/4 inch at least)
- Get Soaking Mix
- Prepare 3 tbsp Vinegar
- Prepare 1 tbsp Lemon juice
- Prepare 1 Salt to taste
- Prepare 1 tsp Garlic
- Prepare 3 tbsp Water
- Prepare Topping
- Prepare 2 each Chicken Breast cooked and shredded
- Get 1 Salt
- Make ready 1 Italian seasoning
- Prepare 4 each Tomatoes (diced) you can also use canned diced tomatoes and/or bell peppers
- Prepare 1/2 each Onions (minced)
You have two ways for frying the plantains: Traditional: put the plantains in a pan with a little bit of oil. At the end, add some extra arequipe. Remove the plantains from the pan/fryer. Patacónes con Hogao are to Colombians what french fries are to Americans.
Steps to make Fried Plantains (patacones Fritos A La Colombiana):
- Each plantain should be pealed and cut into halves. Crosswise not lengthwise.
- Have ready two small cutting boards. Covered them with plastic wrap to avoid a mess with the plantains and have a better result. Since the plantains are still hot, the plastic wrap helps you to have a complete plantain once you pressed it down rather than having to scrap it off from the board. Take my word for it.
- Have ready the Soaking mix in a deep plate.
- Heat the vegetable oil to high. Reduce to medium and slightly fry the plantains. Only 30-45 seconds on each side. You don't want them too dark, just slightly golden because you will fry them back again.
- Dry the plantains on a paper towel and put aside.
- In the meantime, you can start working on the topping.
- In a pan, heat up one tablespoon of oil, and add the onions and stir for 1-2 minutes. Add the tomatoes, stir for another 1-2 minutes. Add the shredded chicken. Add the spices and mix well. Let it cook in LOW for about 4 minutes stirring sporadically. In the meantime, work on pressing and frying the plantains for the second and last time.
- Press each half plantain with the all ready cutting boards down to 1/2 inch approximately. Press evenly and not less than 1/2 inch to avoid the plantain to become just crumbs.
- The frying pan should be heating the oil to medium before dipping the plantains again.
- Dip the pressed plantain into the soaking mix for couple of seconds and put into the hot oil and fry for approximately 2-3 minutes on each side. Depending on how hot the oil is, it might take longer. Be careful on this step. You don't want to burn yourself. When flipping the plantains on the other side make sure to keep the plantain together. Even if you see they are falling apart, no worries. Just keep it together with the help of spatulas and it will be fine. They are ready when the texture looks crunchy. They should look golden and crunchy.
- Dry the plantains with paper towels. You should have your topping ready. You want to serve the plantains hot to avoid sogginess.
- Serve with the topping on top. And Enjoy.
This perfect fried plantains recipe includes a tangy tomato and onion sauce. Add the plantains back to the oil, a few at a time, being careful not to overcrowd the pan or the temperature will drop too much to fry properly. Patacones or tostones are two names for the same thing: fried green plantains. Sweet ripe black plantains can also be fried until they're caramelized (and are also delicious) such as in this recipe for maduros, but for patacones or tostones you're going to need the starchy green ones. These golden, crispy fried plantains (known as tostones, platanos, or patacones) are seriously delicious and easy to make in a Dutch oven or other deep Green plantains (how many depends on how many patacones you're making).
So that’s going to wrap it up with this special food fried plantains (patacones fritos a la colombiana) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
