Recipe courtesy of Jean Montoya

Patacon Con Todo

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 30 min
  • Yield: 1 heaping plate
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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

  1. 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. 
  2. 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. 
  3. 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.

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