Patacones
- 1 green plantain, cut into 4 cm pieces
- Oil, just enough to cover half of a pot
Mashed beans
- 1 cup of mashed beans
- 1 tbs of onion, chopped
- ¼ tsp of garlic, chopped
- ½ tsp of raw sugar
- ¼ tsp of oregano
- Salt and pepper to taste
Guacamole
- 2 Hass avocados, mashed
- ¼ cup of red onion, chopped
- The juice of ½ a lime
- 2 tbs of cilantro, chopped
- Salt and pepper to taste
Pico de Gallo
- 1 tomato, diced
- ¼ cup of red onion, chopped
- 1 tbs of cilantro, chopped
- The juice of ½ a lime
- A splash of olive oil
- Salt and pepper to taste
Directions:
- Mix all the ingredients for the guacamole in a bowl, and set aside.
- In another bowl, mix all the ingredients of the pico de gallo. Set aside.
- For the mashed beans, add a splash of oil to a sauce pan and sauté the onions. Then add the garlic, sugar and oregano. Mix well and add the mashed beans, salt and pepper to taste.
- In a pot, heat the oil to make the patacones. This should not be very hot, so as to not burn the patacones. Add the plantain pieces and let it brown slowly for a few minutes. Remove the patacones and place them on a plate. Then use a glass or dish to press them to obtain a round, flat shape.
- Raise the oil temperature until it bubbles, add the flat patacones and cook until golden brown.
- Remove from heat and dry with a paper towel to remove the excess fat. Serve with the mashed beans, guacamole and pico de gallo.