Recipe courtesy of Alex Garcia

Patacon Pisao

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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1/4 pound dried red beans

1 bay leaf

1 onion, 1/4-inch dice

4 cloves garlic, minced

1/4 cup olive oil

2 tablespoons ground cumin

4 tablespoons dried oregano

1/4 cup tomato paste

4 green plantains, blanched until they turn black and then cooled and peeled

1/4 cup corn oil or about 1-inch deep in the frying pan

8 eggs

1 cup cotija cheese, grated


  1. Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor.
  2. Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round "dough" of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp.
  3. To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.