Patacones con Hogao (Fried Plantains with Tomato Sauce)

Instructions

1. 1Peel the 2 large green plantains and cut them into 2.54 cm thick slices.
2. 2Heat 3 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 150°C. Carefully add the plantain slices and fry for 3-4 minutes per side, until they are lightly golden. Remove the plantain slices from the oil and place them on paper towels to drain.
3. 3Place each fried plantain slice between two pieces of plastic wrap (not listed, but implied for function) and flatten them to about 1.27 cm thickness using a pataconera or the bottom of a flat dish. Discard the plastic wrap.
4. 4Increase the oil temperature to 175°C. Carefully add the flattened plantains back into the hot oil and fry for 2-3 minutes per side, until they are golden brown and crispy. Remove the plantains from the oil and drain them on paper towels. Sprinkle the 1/2 teaspoon of salt over the hot plantains.
5. 5While the plantains are frying for the second time, heat 1 tablespoon of vegetable oil in a 25.4 cm skillet over medium heat. Add the 1 medium chopped onion and 2 minced cloves of garlic and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
6. 6Add the 2 chopped tomatoes, 2 tablespoons of chopped cilantro, 1/2 teaspoon of annatto powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir everything together and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
7. 7Serve the hot patacones immediately with the hogao sauce.

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