Stuffed Patacones with Passion Fruit Hot Sauce

Ingredients

• 4 Green plantains (Peeled and cut into thick pieces to prepare the patacones)
• Oil for frying (Enough for frying; the amount absorbed is estimated at 60 g)
• 450 g Cooked and shredded flank steak (The author also suggests replacing it with shredded chicken or pork)
• 2 Passion fruits (Blended with 1/2 cup of water and strained if a smoother hot sauce is desired)
• 0.5 cup Water (For blending the passion fruits)
• 3 Limes (Juiced)
• 1 Ripe tomato (Finely chopped)
• 1 Green onion (Stalk, finely chopped)
• 0.5 Red onion (Finely chopped)
• 0.5 White onion (Finely chopped)
• 4 tbsp Garlic water (Water flavored with garlic; the amount of garlic used to prepare it is not specified in the source)
• 4 tbsp White vinegar
• 2 tbsp Olive oil
• Hot sauce (To taste)
• Fresh cilantro (To taste, chopped)
• Salt (To taste)

Steps

1. 1

   Prepare the hot sauce. Blend the pulp of the 2 passion fruits with 1/2 cup of water until liquid. Strain it if you prefer to remove the seeds; you can also leave them in for a more rustic texture.

2. 2

   Finely chop the tomato, green onion, red onion, and white onion. Place them in a large bowl.

3. 3

   Add the juice of the 3 limes, the garlic water, white vinegar, and olive oil to the bowl. Stir in the blended passion fruit pulp.

4. 4

   Add hot sauce, cilantro, and salt to taste. Mix well and let the hot sauce rest while you prepare the patacones so the flavors can meld.

5. 5

   Prepare the flank steak. If it is raw, cook it beforehand until very tender and easy to shred; shred it and keep it warm. You can also use shredded chicken or pork, as the author suggests.

6. 6

   Peel the green plantains and cut them into thick pieces approximately 4 cm long. Heat enough oil in a deep skillet over medium heat, to approximately 170 °C.

7. 7

   Fry the plantain pieces for about 3 or 4 minutes per side, until lightly golden and tender in the center but not yet very crisp. Remove them and drain briefly.

8. 8

   Flatten each piece between two flat surfaces, such as a cutting board and the bottom of a skillet, until thick disks form. Do this carefully so they do not fall apart.

9. 9

   Return the flattened patacones to the hot oil and fry them a second time until golden, firm, and crisp around the edges. Drain them on paper towels and season with salt to taste.

10. 10

    To stuff them, place a portion of shredded meat on each patacón. Serve immediately with plenty of passion fruit hot sauce on top or on the side for sharing.

Notes

The source does not specify quantities for the patacones, frying oil, or filling; these amounts are estimated for four servings. Serve the hot sauce fresh and adjust the spiciness, acidity, and salt to taste.

Nutrition per serving

• main course
• snack
• Colombian food
• patacones
• fried
• shredded meat
• for sharing
• spicy