Patacones con Hogao

Ingredients

• 2 pcs Green Plantain
• 1 tbsp Vegetable Oil
• 2 pcs Tomato
• 1 pcs White Onion
• 2 pcs Garlic
• 0.5 tsp Ground Cumin
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 10 g Cilantro
• 1 pcs Lime

Method

1. Peel {green_plantain} and cut into thick rounds. Finely dice {white_onion} and {tomato}, mince {garlic}, and chop {cilantro}. Cut {lime} into wedges.
2. Heat {vegetable_oil} in a small skillet over medium heat. Add {white_onion} with a pinch of {kosher_salt} and sweat until translucent. Stir in {garlic} and {ground_cumin} and cook until fragrant, then add {tomato} and {black_pepper}. Cook slowly, stirring often, until the mixture turns thick, glossy, and jammy. Taste and adjust with more {kosher_salt}.
3. Heat {vegetable_oil} in a deep skillet over medium heat. Fry {green_plantain} in batches without crowding, turning once, until pale gold and just tender. Transfer to a tray and let them cool briefly so they flatten cleanly.
4. Press the fried {green_plantain} between parchment or a cut plastic bag until each piece is flattened into a patacón. Keep the edges intact so they stay crisp in the second fry.
5. Return the flattened {green_plantain} to the hot {vegetable_oil} and fry in batches until deeply golden and crisp. Drain well and immediately season with the remaining {kosher_salt} so it adheres while hot.
6. Arrange the hot {green_plantain} on a plate, spoon over the {tomato} hogao, then finish with {cilantro} and a squeeze of {lime} for brightness.