Patacones con Hogao (Dairy-Free, Egg-Free)

Ingredients

• 2 large Green plantains
• 2 cups Vegetable oil
• 2 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 Scallions
• 2 tbsp Cilantro
• 1/2 tsp Annatto powder (achiote)
• 1/4 tsp Cumin
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large green plantains and cut them into 2.54 cm thick slices.
2. 2Heat the 2 cups of vegetable oil in a large heavy-bottomed pot or deep fryer to 175°C.
3. 3Carefully add the plantain slices to the hot oil and fry for 3-4 minutes per side, until they are lightly golden. Remove the plantains from the oil and drain them on paper towels.
4. 4Place each fried plantain slice between two pieces of plastic wrap or parchment paper and use a pataconera or the flat bottom of a heavy glass or pan to flatten each slice to about 0.635 cm thickness. Discard the plastic wrap.
5. 5Return the flattened plantain slices to the 175°C hot oil and fry for another 2-3 minutes per side, until they are golden brown and crispy. Remove from the oil and drain on paper towels. Season the crispy plantains with salt to taste.
6. 6While the plantains are frying for the second time, prepare the hogao: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped medium onion and minced 2 cloves garlic and cook, stirring occasionally, for 3-5 minutes, or until softened and fragrant.
7. 7Add the 2 medium diced tomatoes, the chopped 2 scallions, the chopped 2 tablespoons cilantro, the 1/2 teaspoon annatto powder, and the 1/4 teaspoon cumin to the skillet. Season with salt and pepper to taste. Simmer the mixture for 10-15 minutes, stirring occasionally, until the sauce has thickened.
8. 8Top the crispy patacones with the prepared hogao sauce and serve immediately.

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