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Patacones 101 - Tostones (ES / EN) Twice Fried Plantains edit

If you have ever wondered how to prepare patacones, this post is for you. If you have dreamed enough about a crunchy patacón and salivated while others prepare this tropical delicacy, this is your lucky day. We have prepared this pictorial, step by step tutorial that will make you the star of the kitchen. People will rave about you and your patacones! The best part is that patacones are delicious by themselves or as a side dish with your favorite meat, fish or chicken dish.

Este post se lo dedico a mis lectores que desde hace rato quería una guía para hacer patacones. Este es su día de suerte! Hoy aprenderán a preparar unos crujientes, doraditos patacones que los convertirán en los reyes o reinas de la cocina. La mejor parte es que, los patacones se disfrutan solitos o como acompañante de su plato preferido de carne, pescado o pollo.

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  • #1: (EN) Preparation is very simple! Get a couple of green, firm, fresh plantains. If the plantains  are large, you will get about 5 patacones from each plantain, enough for one hungry person. This is probably the most important step, selecting the plantain. If you use yellowish plantains the patacones won't be crunchy. Some plantains are really curved, that will only make the peeling of the skin more difficult, so try to get them as straight as possible. Wash them and pat them dry with paper towels.
  • #1: (ES) La preparación es muy sencilla! Seleccionar platanos verdes, firmes, frescos y que no esten tan curvos pues eso solo dificultaría el proceso de pelarlos. Si los plátanos son grandes,  uno rendirá aproximadamente 5 patacones, suficiente para una persona con hambre. Para que queden crujientes, evitar los plátanos pintones o amarillos. Enjuagarlos y secarlos con papel toalla.

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  • #2 (EN): Heat the oil in a deep saucepan, or deep fryer. The oil has to be abundant. For suggestions on the Best Oils for Cooking read our previous post on the subject. With a sharp knife take the end tips off the plantains, then cut it in half. Make a transverse cut of the green skin, make sure it is only deep enough to cut the skin. Then, with the help of the knife loosen the skin in one side and pull with your hand in order to take it all off. Remove any remaining skin with the knife. Once you have peeled the plantains, cut them in 2 inches pieces.
  • #2 (ES): Calentar el aceice en una paila, cacerola o en un deep fryer. El aceite tiene que ser abundante. Con un cuchillo filoso cortar las puntitas de los extremos del plátano. Cortar por mitad y pasar una linea transversal con el cuchillo en la cáscara. Asegurarse de que el corte sea sólamente a la cáscara. Desprender la cáscara con la mano, o con la ayuda del cuchillo desprender la misma por el corte que se hizo. Remover cualquier rastro de cáscara que haya quedado.

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  • #3 (EN): Fry the pieces of plantain in abundant hot oil or lard until they are golden colored, 2-3 minutes. You’ve got to be there watching all the time, never leave unattended. Be careful with the hot oil, if you are using tongs, do not leave inside the pan. Once the plantain pieces acquire the golden color, remove them from the hot oil and drain the excess of oil on paper towels.
  • #3 (ES): freir las piezas de plátano en abundante aceite caliente hasta que adquieran un color amarillo-dorado, de 2-3 minutos. Tiene que estar bajo supervisión constante, y ser muy cuidadosos con el aceite caliente. Si están utilizando tenazas o cucharas de metal, nunca las dejen dentro del aceite caliente. Una vez que el plátano adquiera el color deseado, remover del aceite caliente y escurrir el exceso de aceite en papel toalla.

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  • #4 (EN): with the help of a press to make patacones (like one pictured above), press them flat. If you do not have one of these handy tools, you can use a glass or bottle bottom, covered with aluminum foil and then sprayed with cooking oil. My great grandmother used to have a round black river rock in the kitchen that was the perfect kitchen tool at the time, for making patacones and crushing spices and garlic.
  • #4 (ES): aplastar los trozos de plátano fritos con una prensa para hacer patacones. Si no tienen una, pueden utilizar una botella o vaso, cubierta la base con papel de aluminio y luego rociado con aceite en spray. Mi bisabuela solía tener una piedra negra de río en su cocina para aplastar los patacones y tambien para triturar ajo y especias para condimentar.

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This is another type of patacones press. They are really handy to make patacones baskets to serve as  snacks or appetizers in parties. I have seen the little baskets filled with ceviche, seasoned meats, salads, relishes, etc.

Esta es otro tipo de prensa para hacer patacones. Son muy útiles para preparar canastitas de patacones que luego serán rellenas con salsas, ceviche, carnes deshilachadas, ensaladillas, etc.

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  • #5 (EN): now it is time to fry the patacones for the second time, it would make them crunchy. The oil must be hot and abundant too. This time they will puff up a little bit and aquire a dark yellow color, it would take a couple of minutes only. Remember not to leave it unattended! Once it reaches the desired color, remove from the hot oil and drain the excess grease on paper towels. Add salt to taste and serve with your favorite dipping sauce or hot sauce.
  • #5 (ES): ahora les toca freir los patacones por segunda vez, lo que los hará crujientes. El aceite deberá estar caliente y ser abundante. En esta ocasión los patacones se inflarán un poco y adquirirán un color amarillo oscuro, lo que tomará un par de minutos. Favor recordar no desatender la estufa! Una vez que hayan alcanzado el color y textura deseada, removerlos cuidadosamente del aceite y escurrir el exceso de aceite en papel toalla. Agregar sal al gusto y servir con su salsa favorita.

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Enjoy your patacones!

Un abrazo,

Melissa

Related posts in the blogosphere:

  • by Chef Melissa
  • March 30, 2007
  • 5:02 pm

Comments

Picture of kelly kelly said on...
03.30.07 at 08:09 PM |

YUM!  I will make some tomorrow. 

Hey!  Do you by any chance have a recipe for arroz con guandu?

Picture of dogj dogj said on...
03.30.07 at 08:23 PM |

estos patacones de verdad que se difrutan solos o como acompañantes de carnes. es muy comun “here in Panama” to servirlos with pescao’ frito… se los recomiendo. Les comento que esos patacones que ven en las foto, tuve el placer de comermelos, jejeje, como no queria ninguna carne se me ocurrio ponerles chimichurri encima. If you don’t know what chimichurri is… cual es su mision en este mundo… a estas alturas ya deberian conocerlo…  me parece que chef Mely posteo’ una receta de chimichurri… chef Mely confirmalo y brinda el link… la combinacion fue buenisima

Picture of nika nika said on...
03.31.07 at 07:42 AM |

M - awesome patacon post!  I am going to have to get some platanos today and some more oil for my deep fryer.. I switched to a deep fryer because it controls the heat better and has a larger capacity (and also filters the oil for reuse - if I dont fry things like fish that is.. which I do not. we only bake fish)

Thanks for the link!

Picture of melissa melissa said on...
03.31.07 at 08:37 AM |

Kelly: I knew this will bring you memories! Hmmm…arroz con guandu, I do not have it online but will post soon! Check this out: Arroz con frijoles negros y chimichurri de culantro: http://panamagourmet.blogs.com/cookingdiva/2006/01/whb_culantro.html

Juan: the chimichurri recipe is here: http://panamagourmet.blogs.com/cookingdiva/2006/07/grilled_baby_oc.html

Gracias Nika! I love the deep fryer too! At home I have one that is small, then for frying fish I almost fold it and it perfect fits. One at the time of course smile

Picture of Paz Paz said on...
03.31.07 at 07:26 PM |

You know I love plantains, right!?  Love your recipe!  Love your post.

Besos,
Paz

Picture of melissa melissa said on...
03.31.07 at 07:29 PM |

Thank you Paz!!! Yes, I know you LOVE plantains—-I do not remember if you have a patacones recipe in your blog. Will take a look to check if you have one to add to the -related post list-.

un abrazo,
M

Picture of La Gringa La Gringa said on...
04.02.07 at 01:36 PM |

I haven’t seen that second type of press before. It looks like a wonderful idea for appetizers with fillings. I’m sure my Honduran friends would be very impressed with my tostones if I could find one of those.

Thanks for mentioning my tostones recipe!

Picture of oktomanota .(JavaScript must be enabled to view this email address) said on...
04.03.07 at 03:57 AM |

its look nice, just looking that am feel hungry ,
congratulation for post and also for blog

Picture of EC EC said on...
04.05.07 at 11:02 PM |

GENIAL!!!!! Me gusta la prensa para hacer canastitas con ceviche…y las pintitas por supuesto.

Picture of melissa melissa said on...
04.06.07 at 10:06 AM |

EC, para que veas que no me olvidé de Uds.!!!

Picture of EC EC said on...
04.06.07 at 01:23 PM |

Thanks!!!!

Picture of JLRP JLRP said on...
04.06.07 at 01:23 PM |

Hola Melissa:

Delicioso si aromatizas el aceite con ajo… Las canastitas son exquisitas si las usas con camarones en salsa criolla… O con ropa vieja… En fin, la pregunta es: ¿dónde se consigue la prensa para las canastitas de plátano aquí en Panamá?

Saludos,

José Luis

Picture of melissa melissa said on...
04.06.07 at 01:28 PM |

Hola José Luis! gracias por la visita—-la prensa para preparar las canastitas la he visto en los Supermercados El Rey, en el pasillo donde tienen los cuchillos de cocina. No es muy común, la última vez que las vi me compré tres… wink

Melissa

Picture of JLRP JLRP said on...
04.06.07 at 01:50 PM |

Gracias, Melissa. Y además de muy buena tu página, muy bueno este post de los patacones… Voy a buscar la prensa…

Saludos, JLRP

Picture of ANDREINA ANDREINA said on...
04.06.07 at 05:01 PM |

Hmmmm que ricooooo!!!!...ademas las fotos estan espectaculares!!!
Besitos Meli!!

Picture of melissa melissa said on...
04.07.07 at 08:39 AM |

Gracias José Luis, gracias Andreina—-que tengan un buen fin de semana wink

Picture of Chien Chien said on...
04.10.07 at 10:44 PM |

Pataconesssssssssssssss
jo se me han antojado… acá en México casi no venden plátinos verdes y cuando he ido por ellos al mercado me ven con cara de what?????

jo pero mañana mismo me voy al mercado… pa comé con katsup… jajaja
saludos

Picture of melissa melissa said on...
04.11.07 at 08:44 AM |

Te entiendo Chien, a mi me paso lo mismo cuando estuve en Mexico!!! Alla le dicen “platano macho”...Saludos,

Picture of Linda Linda said on...
04.19.07 at 08:51 AM |

Finalmente!

I fount plantains! I´ve looked everywwhere but this morning I fuond it! Finally!
Your post was delicious and I´ll post one about it myself smile
But I haven´t seen this press though. I´ll ask around for it.

Picture of Linda Linda said on...
04.19.07 at 08:52 AM |
Picture of melissa melissa said on...
04.19.07 at 09:14 AM |

Fantastic! I am so happy you found plantains—-please keep us posted smile

Picture of Juan Arellano Juan Arellano said on...
04.23.07 at 09:00 AM |

Esos patacones son muy comunes en la región de la selva peruana, pero acá en Lima se estila poco. Saludos.

Picture of melissa melissa said on...
04.23.07 at 09:03 AM |

Hola Juan! gracias por la visita…Es super interesante como las tradiciones y gustos cambian de pais en pais…

Picture of Antonio Touriño .(JavaScript must be enabled to view this email address) said on...
05.13.07 at 07:57 AM |

A mi en lo personal me gusta ponerles curry y pimienta y ajo! Yummy! Los patacones son una delicia!.

Picture of melissa melissa said on...
05.13.07 at 08:38 AM |

Buenos días Antonio! no los he probado con curry—-de seguro que les agrego un tatito cuando prepare otra vez! Un abrazo,
Melissa

Picture of CubanCoffeeGirl CubanCoffeeGirl said on...
03.10.08 at 12:11 PM |

Great info.

Check these sites out: http://www.Tostobueno.com. They sell a eco-friendly tostonera for rellenos and patacones (tostones) that will allow the chef to make up to 6 at a time; flat on the bottom, the rellenos will lay on the serving tray beautifully. Also, I came across this http://www.ehow.com/how_2213684_think-green-plantains-as-dessert.html, check it out and let me know what you think. Thanks!

Picture of melissa melissa said on...
03.18.08 at 12:55 PM |

Hola CubanCoffeeGirl! thank you for the links…I really loved the tostones dessert recipe, such a delicious idea. I’ve got to try it now hehe

Have a tasty week,
melissa

Picture of Mary Acai Mary Acai said on...
09.04.09 at 03:59 PM |

I switched to a deep fryer because it controls the heat better and has a larger capacity (and also filters the oil for reuse - if I dont fry things like fish that is.. which I do not. we only bake fish….......... very nice posting i appreciate this posting. thanks…...

Picture of vijay vijay said on...
10.14.09 at 06:56 AM |

Patacones is my all time favourite food, nice to know about its reciepe here

Picture of Nero .(JavaScript must be enabled to view this email address) said on...
10.31.09 at 09:37 PM |

Si, si..gracias por la visita—-la prensa para preparar las canastitas la he visto en los Supermercados El Rey, en el pasillo donde tienen los cuchillos de cocina el diablo!

Picture of Sandee p .(JavaScript must be enabled to view this email address) said on...
11.22.09 at 04:45 PM |

I tried this one. It came out excellently. It is very spicy.

Picture of Mark B. .(JavaScript must be enabled to view this email address) said on...
02.22.10 at 04:41 PM |

cooking diva your the bomb baby

Picture of Manuel .(JavaScript must be enabled to view this email address) said on...
04.07.10 at 05:46 PM |

Patacones is my all time favourite foods too, nice to know its reciepe!

Picture of Tony .(JavaScript must be enabled to view this email address) said on...
09.23.10 at 08:06 AM |

Wow. It all looks great. I’m getting hungry now.

Picture of Tom Hines .(JavaScript must be enabled to view this email address) said on...
03.22.11 at 09:02 PM |

OMG!  I’ve always wondered how to make this dish and it seems so much easier than I thought but I’m sure that’s only because of the pictures you provide.  I’m so excited to make them now.  Thank you for these great instructions!

Picture of Estefania .(JavaScript must be enabled to view this email address) said on...
07.13.11 at 02:36 PM |

Gracias por la receta! Amo los patacones pero me salian horribles, siempre llenos de aceite. Pero con tu receta me salieron deliciosos! Estoy feliz!

Picture of Luis .(JavaScript must be enabled to view this email address) said on...
07.04.12 at 03:24 PM |

Otro tip que he visto y usado es pasar el platano despues de aplastado por agua con ajo.  Esto los humedece y salen mas crujientes de la segunda freida.  Buen provecho.

Ps: excelente blog. Es un orgullo ver compatriotas que se apasionan por la cultura culinaria del país.

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