Name: Patacon Pisao
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.

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Patacon Pisao

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