Patacones Rellenos (Loaded Fried Plantain Rounds)

Ingredients

• 3 large green (unripe) plantains, peeled
• Vegetable oil, for frying
• 1 lb shredded cooked beef or chicken
• 1 cup shredded mozzarella or queso fresco
• 1 avocado, sliced
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1/2 cup hogao (tomato-onion sauce) or salsa, warmed
• Salt, to taste

Before you cook

• Peel the plantains and cut each into 3 thick rounds.
• Dice the tomato and red onion.
• Slice the avocado.
• Warm the shredded beef or chicken if needed.

Steps

1. Pour 1 inch of vegetable oil into a deep skillet and heat it to 325°F.
2. Fry the plantain rounds for 3 minutes per side until lightly golden but not fully crisp.
3. Lift the plantain rounds onto paper towels to drain briefly.
4. Place each round between two pieces of parchment paper and flatten with the bottom of a heavy glass or a plate until about 1/2 inch thick.
5. Raise the oil temperature to 375°F.
6. Return the flattened plantains to the hot oil and fry for 2 minutes per side until crisp and deep golden.
7. Lift the patacones onto fresh paper towels and sprinkle with salt immediately.
8. Arrange the patacones on a serving plate.
9. Top each one with the shredded beef or chicken.
10. Scatter the shredded cheese over the warm meat so it softens slightly.
11. Add the diced tomato and red onion over the top.
12. Lay a few avocado slices on each patacón.
13. Spoon warm hogao or salsa over the top.
14. Finish with chopped cilantro and serve immediately.