TGIF! We made it through this week, although I thought the week flew by! I’m traveling to San Antonio for work next week and was busy preparing my presentations and doing my research in advance of the work group meetings. There just doesn’t seem to be enough time in the day to fit it all in!
I have fallen in love with latin american cuisine. It’s naturally gluten and dairy free (for the most part), so it’s easy for me to prepare without any modification, it uses whole, fresh foods, and it’s just plain tasty. Now that we’re both feeling better, Josh and I spent a night cooking together: Patacones con Carnitas!
There are 3 parts to this dish: guacamole, pulled pork, and fried green plantains.
- 2 ripe small avocados
- juice from 1/2 lime
- 1/4 cup onion, finely chopped
- 3 tablespoons fresh jalapeño pepper, finely chopped
- 1 medium tomato, chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 clove garlic, minced
Mash 1 avocado in a bowl. Chop the other avocado and set aside. Add all other ingredients, except cilantro, and mix together. Add chopped avocado and cilantro and gently mix in.
Carnitas (Pulled Pork):
- 1 lb pork loin, cooked until it shreds easily
- 1 teaspoon tomato paste
- 3 tablespoons vegetable oil
- 1 cup chopped scallions
- 2 cups fresh chopped tomatoes
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Prepare the sauce first by heating the oil in a saucepan, adding 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. Add the tomato paste and meat and stir together. Continue to simmer on very low heat.
- 2 Large green plantains
- Vegetable oil for frying
- Salt to taste
Peel the plantains and cut cross-wise into 1/2” slices. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side.
Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste.
Spread the guacamole on the patacones and add the shredded beef and enjoy! It’s a delectable party in your mouth! Cheers :)!