PA201: Principles of Patacones Step 1:
peel the platains under running water. It's easier that way, and they do not turn brown.







Step 2:
set to simmer a few chopped tomatoes and an adequate amount of chopped spring onion. Season with salt and a hint of chilli. If the tomatoes are too sour, add a sprinkle of brown sugar. This is what will come to be known as hogao.




Step 3:
Cut the raw platain in 3cm long pieces and fry them in very hot oil until golden. (not pictured)



Step 4:
Take each piece of pre-fried golden platain, place it in-between a plastic bag, take a heavy flat item (pictured: cutting board, but also works with the base of a big plate), and flatten each piece of platain.





Step 5:
Repeat step 4 until you have a plate-full of beautiful thin pre-versions of patacones. Make sure you do not forget about the hogao simmering on the stove (step 2 above!)





Step 6:
Fry each of the flat pre-patacones into crispy-golden patacones! Make sure the oil is very hot, that way the patacones do not suck in the oil and become crispy! (don't forget about the hogao that is still simmering on your stove from step 2 above!!)



Step 7 (optional but highly recommended):
Scrape the inside of one maracuya per person into a mixer, add some water and sugar, put through a sieve, and add some ice (if you are not in Bogotá, that is!)





Step 8:
Enjoy your patacones with the hogao you made, just with salt, or add some lemon or orange juice. Or Suero for the caribbean feeling!  ¶ 3:41 PM