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Patacon Maracucho
- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 4 sandwiches
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 300
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 17 mg
- Sodium
- 130 mg
- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 4 sandwiches
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 300
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 17 mg
- Sodium
- 130 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- Add 1 1/2 inches of oil to a large heavy-bottomed saucepan or medium Dutch oven and heat over medium heat until a deep-frying thermometer reaches 350 degrees F. Drop in the plantains and cook, flipping halfway through, until they’re light golden brown with light brown streaks, 6 to 7 minutes. Remove to a cutting board to rest until cool enough to handle. Keep the oil at 350 degrees F.
- Sprinkle the plantains all over with garlic salt. Make a small cut down each side of each plantain half to ensure they will flatten evenly on both sides. Using the flat surface of a small cutting board or sturdy plate, flatten the plantains so they are about 1/4 inch thick. Return the plantains to the oil and fry until the softer parts have a little crunch, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with another pinch of garlic salt.
- Combine the ketchup and mayonnaise in a small bowl.
- Spread 1 tablespoon of the pink sauce on one side of each plantain half. Top 4 of the plantain halves each with one-quarter of the avocado slices, 1/3 cup of the chicken, 1/4 cup of the shredded lettuce, 2 of the tomato slices and 2 tablespoons of the cheese. Top with the remaining plantain halves. Serve immediately.
Cook’s Note
Look for queso duro (hard cheese) or queso de mano (hand cheese) at a market that carries Latin American products. Queso duro will give a sharp saltiness to the sandwich, whereas queso de mano will serve as a much milder, but very melty addition. If you cannot find either, mozzarella or queso de freir will also work.
