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
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
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.