Patacón con Todo is a delicious Colombian street food dish featuring crispy, twice-fried green plantains topped with a variety of flavorful ingredients like shredded meats, cheeses, sauces, and fresh veggies. It’s a hearty, satisfying meal that’s perfect for sharing or enjoying as a main dish. This recipe breaks down each step to help you recreate this vibrant dish at home with ease.
Ingredients (Serves 4)
For the Patacones:
- 4 large green plantains
- Vegetable oil (for frying)
- Salt to taste
For the Toppings:
- 1 cup shredded beef (pre-cooked and seasoned)
- 1 cup shredded chicken (pre-cooked and seasoned)
- 1 cup crumbled queso fresco or grated mozzarella
- 1 cup guacamole (avocado, lime, cilantro, salt)
- 1 cup hogao (Colombian tomato-onion sauce)
- 2 tomatoes, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1/2 cup crema (sour cream or Mexican crema)
- 1/2 cup salsa rosada (mix equal parts mayo and ketchup)
- Optional: sliced avocado, pickled onions, or fried pork rinds (chicharrón)
Equipment Needed
- Large frying pan or deep fryer
- Tongs or slotted spoon
- Paper towels
- Flat surface or tostonera (plantain press)
- Mixing bowls
- Small saucepan (for hogao)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Before you start cooking, get all your toppings ready. This dish comes together quickly once the patacones are fried.
- Shredded Meats: If not pre-cooked, season and cook beef and chicken with salt, pepper, and garlic. Shred and set aside.
- Guacamole: Mash 2 avocados with lime juice, chopped cilantro, and a pinch of salt. Keep it chunky.
- Hogao Sauce: Heat 1 tbsp oil in a small saucepan. Sauté onions and garlic until soft. Add diced tomatoes, salt, and pepper. Cook on low for 10 minutes until it forms a thick sauce. Set aside.
- Other Toppings: Shred lettuce, crumble queso fresco, and mix salsa rosada (mayo + ketchup).
Step 2: Peel and Cut the Plantains
- Choose firm, green plantains (not ripe yellow ones). Green plantains are starchy and perfect for frying.
- Cut off the ends of each plantain. Make a shallow slit along the length of the skin and peel it off.
- Slice each plantain into 1-inch thick rounds. You should get about 3–4 pieces per plantain.
Step 3: First Fry the Plantains
- Heat 2 inches of vegetable oil in a large frying pan over medium-high heat (about 350°F if using a thermometer).
- Carefully add the plantain slices to the hot oil. Fry for 2–3 minutes per side until lightly golden.
- Remove with tongs or a slotted spoon and place on paper towels to drain excess oil.
Step 4: Flatten the Plantains
- While the plantains are still warm, place each piece between two sheets of parchment paper or use a tostonera.
- Press down with a flat object (like a plate or cutting board) to flatten each piece into a 1/4-inch thick disc. The edges might be slightly irregular, and that’s okay!
Step 5: Second Fry for Crispiness
- Return the flattened plantains to the hot oil.
- Fry for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Sprinkle lightly with salt while hot.
Step 6: Assemble the Patacón con Todo
- Place the crispy patacones on a large serving platter.
- Layer the toppings in this order for the best flavor:
- Spread a spoonful of guacamole on each patacón.
- Add a small amount of hogao sauce.
- Sprinkle shredded beef and/or chicken.
- Top with shredded lettuce and crumbled queso fresco.
- Drizzle with crema and salsa rosada.
- Optional: Add sliced avocado, pickled onions, or crumbled chicharrón for extra crunch.
Step 7: Serve and Enjoy
- Serve immediately while the patacones are warm and crispy.
- Arrange the patacones on a platter for sharing or plate individually as a main dish.
- Pair with a cold drink like Colombian aguapanela or a soda for the full street food vibe.
Tips for Success
- Plantain Selection: Green plantains are key. Ripe plantains will be too soft and sweet for patacones.
- Oil Temperature: Keep the oil hot but not smoking. Too low, and the plantains will soak up oil; too high, and they’ll burn.
- Make Ahead: Prepare toppings like hogao, guacamole, and meats in advance to save time.
- Customize: Patacón con Todo is versatile. Swap meats for beans or add spicy salsa if you like heat.
Why You’ll Love Patacón con Todo
This dish is a celebration of Colombian flavors—crisp, starchy plantains paired with savory meats, creamy sauces, and fresh toppings. It’s a fun, hands-on meal that’s perfect for gatherings or a cozy night in. Plus, it’s easy to customize to your taste! Give it a try, and you’ll see why this street food classic is a favorite in Colombia.