What are Colombian patacones?
Patacones are a staple food of the Caribbean coast of Colombia. They are green plantains that are fried twice to achieve a golden brown color and crunchy bite. Twice fried plantains. In Puerto Rico and Dominican Republic they are also popular and they know them as Tostones.
What is Patacon con Hogao?
Latin American Cuisine: Patacónes con Hogao (Fried Plantains with Tomato-onion Sauce)
How do you make Hogao sauce?
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
How do you make homemade patacones?
Heat it to 325 degrees F. Cut off the ends and score down the ridges of each plantain, then pry the skin off using your fingers or a spoon. You can slice on a diagonal or straight across. Then fry on each cut side for 3 to 5 minutes until the plantains turn golden yellow and soften slightly.
Which unripened vegetable is used to make patacones?
Patacones, sometimes referred to as tostones, are smashed and fried – often twice – unripened plantains.
Whats the difference between tostones and patacones?
Patacones or tostones are two names for the same thing: fried green plantains. They are super easy to make and a great alternative to French fries.
What sauce goes with patacones?
Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt. Serve plantain warm with aji sauce for dipping.
What does Hogao mean in Spanish?
Hogao is a variant of Spanish sofrito and is typically used in Colombian cuisine. Traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt, and pepper that are sauteed over low heat during the cooking process.
Is Hogao spicy?
This Colombian Hogao Creole sauce or salsa is delicious. It is found on most tables throughout the country and used on many things. It is amazing on the Colombian bread called Arepa and is an important component to the dish Bandeja Paisa. We absolutely loved it as it has spices but is not at all spicy hot.