Concave Patacones Stuffed with Guacamole, Meat, and Sausage

Recipe Instructions

• Instructions for Patacones
• To peel the plantains, cut off both ends of each plantain.
• Then, with the knife, we make a horizontal cut (from end to end) in the plantain, cutting only the skin of the plantain.
• With the tip of the knife, peel off the skin in the area where we cut.
• Now, little by little we separate the skin, being careful not to damage the plantain.
• Once we have the plantains peeled, we cut them in half.
• Now, we put oil in the fryer and heat it to 250°F – 300°F.
• Once the oil is hot, carefully place the chopped plantains and fry them for about 3-5 minutes or until golden brown.
• We take out the patacones and put them on a paper towel to absorb the excess oil.
• Now, we mash the patacones. Put one by one on the plastic. Using a plate or board, mash the patacón until it is the width of your preference.
• Place the mashed patacón inside a small concave container so that you can shape the patacón before frying it for the second time.
• Once you have the patacón ready, fry the patacones once again at the same temperature for about 3-4 minutes until they are golden brown. Flip the patacón. Fry the patacón for about 3-4 minutes on the other side. You can verify that the patacón is already well cooked by touching it with tongs. They must be toasted.
• We place them again on a paper towel to absorb excess oil.
• Add salt to your taste.
• Instructions for Making Guacamole
• Make sure the avocados are ripe so they mash well.
• Cut the avocados in half and remove the seed. Put a seed in the container, this will help the avocado stay green.
• Cut the avocado halves in half and use a spoon to remove the avocado flesh from the skin. Make the avocado pulp in the container.
• Cut the avocados into small pieces so they mash more easily.
• Add salt to taste (a pinch or two) and the juice of one lemon.
• Mash the avocado well with a fork or masher.
• Cut the white onion into small pieces and add it to the container.
• Mix the onion with the avocado. Add a little salt so that it takes on flavor.
• For the long onion, cut the roots and make sure the long onion is clean. Cut the long onion into small pieces and add to the container.
• Cut the tomatoes into small pieces and add to the container. Add a little more salt.
• Cut the cilantro, it doesn’t have to be in such small pieces but of a size that it can be seen in the guacamole and gives it color and flavor.
• Try the guacamole. Add salt until your guacamole is to your liking.
• Instructions for Making the NY Strip Beef and Chorizos
• Moisten the meat a little with olive oil. Make some superficial cuts with the knife on the meat so that the salt penetrates well.
• Season with salt, about 2-3 pinches per side.
• Add pepper
• Add a little olive oil to the pan and preheat to high heat.
• Put the meat on it for 1 minute on each side to seal it.
• Lower the temperature to medium heat.
• Cook the meat 2 minutes on each side.
• Remove the meat and cut it into small pieces so that they fit into the concave tostones.
• Cut the chorizo ​​into small pieces.
• Pour oil into the pan and heat it to medium temperature.
• Once it is hot, make the chopped chorizos and sauté them until they are well cooked. Make sure you turn them so they cook on both sides.
• Filled with Los Patacones
• Put your concave patacones on the plate, add guacamole, a little salt. Put your selection of meat and sausage on top of the guacamole.
• Enjoy!