Watch me try to make Colombian Patacones

green plantains

🥗Healthier: zucchini

💰Cheaper: yellow plantains

Zucchini offers a lower-calorie option, while yellow plantains are more accessible.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola oil is budget-friendly.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Pico de gallo is fresher and healthier, while store-bought is convenient.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by making the hogao sauce: heat vegetable oil in a pan, add tomatoes, and sauté.

Add chopped green onions and minced garlic to the pan with the tomatoes.

Season with salt, pepper, and cumin, and let it sauté and stew together until it thickens.

Cut the green plantains lengthwise down the peel and run under water to help remove the peel.

Heat vegetable oil in a deep skillet until hot, then add the plantain slices.

Fry the plantains until they caramelize, about 3-4 minutes on each side.

Remove the fried plantains and drain on paper towels.

Flatten each plantain slice using a heavy pot and plastic wrap, or a tortilla press if available.

Return the flattened plantains to the hot oil and fry again until crispy, about 2-3 minutes.

Remove from oil and drain on paper towels again.

Serve the patacones with hogao sauce and guacamole as toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary