Patacones

Step by stepInstructions

1. Peel the plantains: trim the ends, score the skin lengthwise, and pull it off in strips.
2. Cut the plantains into 1-inch-thick rounds.
3. Heat the oil to 325°F and fry the rounds for 3 to 4 minutes, until pale golden and tender; drain them on paper towels.
4. Flatten each round between two plates or with the bottom of a glass until about 1/4 inch thick.
5. Return them to the oil at 350°F and fry 2 to 3 minutes per side until golden and crispy; drain, salt generously, and serve with hogao, cheese, and lime.