Tuesday, May 17, 2016

Patacon Pisao (Plantain Sandwich)

So, I stumbled upon this deliciousness while browsing the interwebz. You know how you click on one link, only to find yourself randomly clicking on something else, then you're on some website that's completely unrelated to what you were originally look at? Yea, that happens to me a lot. But anyway, that's how I found out about Patacon Pisao. Patacons are basically the Venezuelan equivalent of giant tostones, used as tostadas or sandwich "buns." Freaking. Genius. There's a restaurant in New York that's tooted as having the most authentic Patacon Pisao, which consists of "shredded beef, special sauce, ketchup, lettuce, tomato, fried cheese, on a double fried plantain bun." I've never actually had one before...but I did a quick internet search and sort of put my spin on it (aka, used whatever I had in my fridge/pantry). I think the flavors would be pretty close, so any of my friends who've had a Patacon Pisao, please let me know if this one is close! 

Patacon Pisao

What you'll need
  • green plantains
  • salt
  • 2 tbsp oil
  • 1.5 lb rump roast
  • 1/2 large onion (softball size), diced
  • 1 medium green bell pepper, diced
  • 3 garlic cloves, minced
  • 1.5 tsp gluten free Worcestershire 
  • 2 tbsp tomato paste
  • 1 tbsp ketchup
  • 1 tbsp FlavorGod Chipotle (or 1 tbsp chili powder + 1 tsp smoked paprika)
  • 1/2 cup beef broth (I used homemade)
  • 1/4 tsp cumin
  • 1 bay leaf
For the avocado cream sauce
  • 2 medium avocados
  • juice of 1/2 lime and 1/2 lemon
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/2 cup onion, roughly chopped
  • 1 jalapeno, seeds removed, roughly chopped
  • 1 tsp FlavorGod Garlic Lovers (or 1/2 tsp garlic powder)
What to do:
  1. Make the avocado cream sauce by adding all the ingredients to a blender or food processor. Puree until smooth. Set aside. The cream sauce can be made a day in advance.
  2. To make the shredded beef, liberally season the rump roast with salt. Heat 2 tbsp oil over medium high heat in a heavy bottom pot. Sear each side of the roast for 2-3 minutes over medium high heat. Remove and place in the pot of a slow cooker. 
  3. To the heavy bottom pot, add the onions and bell peppers. Saute for 3 minutes, then add the garlic. Be sure to scrape the bottom for all the brown bits! Saute for another 2 minutes. Add the Worcestershire, tomato paste, ketchup, chipotle (or chili powder/paprika), and cumin. Cook for an another minute before adding the beef broth. Bring the mixture to a simmer and allow to simmer for 5 minutes, stirring occasionally. 
  4. Add the sauce mixture to the slow cooker, cover the roast and add the bay leaf. Cook on low for 8 hours. Shred meat and mix with sauce. Set aside to make the fried plantain buns.
  5. Cut the ends off of green plantain and remove peel. Cut plantain down the middle, lengthwise. Then cut in half, horizontally. Fry each side of plantain for 2-3 minutes or until slightly browned. Remove from oil and flatten two halves until about 1/4 inch thick. Fry flattened plantains again for another minute on each side. Remove from oil and season with salt. 
  6. Assemble the sandwiches with shredded beef, avocado cream sauce, lettuce, and tomato. I omitted the cheese, but if you like, a little fried cheese would be delicious!


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