Stuffed Colombian Patacones

Ingredients

• 300 g Grilling beef (cut into medium pieces)
• 1 tsp Black pepper (freshly ground)
• 2 Garlic cloves (for the meat)
• Salt (to taste for the meat)
• 4 Butifarra sausages (cut into medium pieces)
• 2 Chorizo sausages (preferably veal chorizo, cut into medium pieces)
• Vegetable oil (as needed for sautéing and deep frying)
• 0.25 cup Water (for the sauce)
• 6 tbsp Tomato sauce (ketchup)
• 2 tbsp BBQ sauce
• 1 tsp Garlic powder (for the sauce)
• 1 tsp Salt (for the sauce)
• 1 Large green plantain (must be green and firm)
• Costeño cheese (optional for stuffing)
• Suero costeño or cilantro mayonnaise (for serving)

Steps

1. 1

   Season the grilling beef with freshly ground black pepper, minced garlic, and salt to taste. Mix well to combine the flavors.

2. 2

   Cut the butifarras and veal chorizos into medium-sized pieces.

3. 3

   In a skillet with a little oil or fat, brown the beef, butifarras, and chorizos on all sides until they are thoroughly cooked.

4. 4

   While the meat is browning, prepare the sauce by mixing the water, ketchup, BBQ sauce, garlic, and salt in a bowl.

5. 5

   Pour the sauce mixture over the browned meat and sausages. Cook over medium heat for approximately 2 minutes until the sauce thickens slightly and everything is well coated.

6. 6

   Peel the green plantain and cut it into rounds approximately 5 centimeters thick to make large patacones.

7. 7

   Perform the first fry: place the plantain chunks into hot oil at medium-low temperature. Fry for 10 minutes. It is crucial that the heat is not too high so the plantain cooks through the center without burning on the outside.

8. 8

   Remove the plantains from the oil and place them inside a previously greased plastic bag. Flatten them firmly to create the flat patacón shape.

9. 9

   Perform the second fry: increase the heat to high and fry the flattened patacones until they are very crispy and golden brown. This prevents them from absorbing excess oil.

10. 10

    Remove the patacones and drain them on absorbent paper towels.

11. 11

    Using a sharp knife, make a side cut in the patacón to create a pocket. Stuff generously with the meat and sausage mixture, or if preferred, with costeño cheese.

12. 12

    Serve hot accompanied by suero costeño or cilantro mayonnaise.

Notes

To prevent the patacón from falling apart when flattening it, ensure the first fry is done at low heat so the center stays soft. You can use a plastic bag with a bit of oil so the plantain doesn't stick while being flattened.

Nutrition per serving

• plantain
• patacón
• colombian food
• main course
• frying
• grilled beef
• snack