PATACON CARNE

INGREDIENTS

COOKING INSTRUCTIONS

PATACONES (Fried Green Plantain)

-      2 Cups Vegetable Oil or
        Deep Fryer

-      3 Plantains, peeled and    
         sliced on the bias

-      Salt To Taste

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CARNE MECHADA (Pulled Flank Steak)

In a Slow Cooker, combine:

-      2 Lbs. Flank Steak

-      8 Cups Water, or to cover

-      Salt To Taste

-      2 Green Onion

-      2 Sprigs Parsley

-      1/2 Sweet Onion, halved

-      1/2 Sweet Bell Pepper

After Meat is cooked, and shredded:

-      3 Tbl. Vegetable Oil

-      1 Large Sweet Onion, sliced

-      1 1/2 Sweet Bell Peppers,
            julienned

-      2 Cloves Garlic, chopped

-      2 Tomatoes, chopped

-      1/2 Tsp. Pepper

-      2 Sprigs Cilantro

-      1 Tbl. Soy Sauce

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CREAMY CILANTRO SAUCE

Blend Together:

-      1/2 Cup Mayonnaise

-      1 1/4 Cup Cilantro

-      1/4 Cup Italian Parsley

-      2 Cloves Garlic

-      1 Tbl. Lime Juice

-      1 Tsp. Chili Powder

-      Pinch Of Sugar

-      Salt To Taste

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PINK CHIPOTLE SAUCE

Blend Together:

-      2-3 Chipotle Chilis In Adobo  
           Sauce

-      1/2 Cup Sour Cream

-      2 Tbl. White Wine Vinegar

-      2 Tbl. Olive Oil

-      2 Tbl. Finely Chopped    
            Cilantro

-      Kosher Salt To Taste

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PARSLEY GARLIC SAUCE

Blend Together: 

-      2 Cups Parsley, chopped

-      1 Head Garlic, Cloves
             Peeled

-      1 Cup Olive Oil

-      1/2 Cup White Vinegar

-      1/4 Cup White Cooking Wine

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TOPPINGS

-      Shredded Red Cabbage,

            Avocado Slices, Cotija      

            Cheese, Anything else you

            like!

Make all your sauces. Set aside in refrigerator until ready to use.

 

Prepare the Carne Mechada by cutting up your flank steak so that it fits inside a crockpot. Cover with water. Add the rest of your ingredients (not the sofrito) and cook on high for 4 hours, or until the meat is able to be shredded. Remove from pot, and shred. 

In a large pot, add your oil for the sofrito and saute the onion, bell pepper and garlic until soft over medium high heat. Add the beef, and continue to saute for 3 more minutes.

 

Add the tomatoes, pepper, cilantro and soy sauce. Check for seasoning, and then cook at low heat for about 15 minutes. Keep warm until ready to serve.   

To make your patacones, heat oil in a pan for deep frying or get your deep fryer ready. Heat oil to 350 degrees. 

 

Place your sliced plantains, in batches, into the hot oil. Cook for three minutes, and then carefully remove to a paper towel lined plate. 

 

With a meat mallet or cast-iron skillet, smash each plantain flat. When you've finished smashing all of them, place back into the oil for an additional 3 minutes. Remove to paper towel lined plates, sprinkle with salt, and keep warm until ready to serve.  

To assemble the Patacon Carne, place 3-4 plantains on each plate. Top with some of the shredded beef mixture, and then the sliced avocadoes. Top with shredded cabbage, sauces and cotija cheese, and serve with any additional desired toppings! 

Buen Provecho! 

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Serves 6

TEL 509-230-4451

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© 2015 Fat Pastor Productions

All photos copyright Shawn Niles, MAY NOT be used without permission