Patacon Con Todo

Name: Patacon Con Todo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 1 heaping plate
Cuisine: colombian
Ingredients: Vegetable oil; Large green plantain, peeled and cut into large chunks; Salt; 1 can beer; 1 bunch scallions, minced; 2 chicken breasts, thinly sliced; 1 New York strip steak, thinly sliced and pounded flat; 1 Colombian sausage; Chimichurri sauce (scallions, cilantro, parsley, eggs, garlic, vinegar and oil to taste); Pink sauce (mayonnaise and ketchup to taste); Garlic Sauce (mayonnaise, garlic, heavy cream, salt and pepper to taste); 1/2 ounce shredded lettuce; 1/2 ounce Shredded Monterrey Jack cheese; 2 ounces chicharron (fried pork belly and skin), chopped

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Level: Intermediate
Total: 1 hr 15 min

Prep: 30 min
Inactive: 15 min
Cook: 30 min

Yield: 1 heaping plate

Level: Intermediate
Total: 1 hr 15 min

Prep: 30 min
Inactive: 15 min
Cook: 30 min

Yield: 1 heaping plate

Ingredients

Fried Plantains:

Vegetable oil

Large green plantain, peeled and cut into large chunks

Salt

Grill:

1 can beer

1 bunch scallions, minced

2 chicken breasts, thinly sliced

1 New York strip steak, thinly sliced and pounded flat

1 Colombian sausage

Assembly:

Chimichurri sauce (scallions, cilantro, parsley, eggs, garlic, vinegar and oil to taste)

Pink sauce (mayonnaise and ketchup to taste)

Garlic Sauce (mayonnaise, garlic, heavy cream, salt and pepper to taste)

1/2 ounce shredded lettuce

1/2 ounce Shredded Monterrey Jack cheese

2 ounces chicharron (fried pork belly and skin), chopped

Directions

For the fried plantains: Pour enough oil into a large deep skillet or heavy pot to reach a depth of 1 1/2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the plantains in batches until lightly golden and still slightly soft, about 3 minutes. Transfer the plantains to a paper towel-lined plate or tray to drain using a slotted spoon. When they are cool enough to handle, place them between sheets of plastic wrap and press down firmly with the bottom of a heavy skillet to flatten. Slip the plantains into warm salted water in batches, and then fry again until crisp and brown, another 3 to 4 minutes. Drain again on paper towels.
For the grill: Preheat the grill. Whisk together the beer and scallions. Grill the chicken, sausage and steak, brushing with the beer and scallion mixture, until cooked through. Throw 2 or 3 fried plantains on the grill for a little while to get a smoky flavor. Let the meats rest before chopping them all up separately.
To assemble: Drizzle chimichurri sauce on the plate. Arrange the plantains in a layer, then pile on the chopped steak, chicken and sausage. Squeeze pink sauce and then garlic sauce over the top. Garnish with the lettuce and cheese. Finally, top with the chicharron.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jean Montoya, El Chuzo BBQ, Tampa, FL