Colombian
⭐ Highly Rated
25 minmedium
ColombianSnack
Recipe Story
origins & traditionsPatacones, also known as tostones in other Latin American countries, are a beloved Colombian snack made from green plantains that are sliced, fried until golden, flattened, and fried again until perfectly crispy. Served with hogao, a traditional Colombian creole sauce made from tomatoes, onions, garlic, and cumin, this dish represents the heart of Colombian coastal cuisine. The contrast between the crunchy, slightly salty plantain and the rich, aromatic hogao creates an irresistible combination. Popular throughout Colombia, patacones are enjoyed at any time of day, from breakfast to late-night snacking. This recipe brings together simple ingredients to create a dish that is both comforting and full of flavor, showcasing the culinary traditions passed down through generations of Colombian cooks.
Instructions
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For the Patacones: Heat vegetable oil in a large skillet over medium-high heat to 350°F. Peel the green plantains and cut them into 1.5-inch thick rounds. Carefully place plantain rounds in the hot oil and fry for 3-4 minutes until they begin to soften and turn light golden. Remove plantains from oil and drain on paper towels. Using the bottom of a glass or a tostonera, flatten each plantain piece to about 1/4-inch thickness. Return the oil to 375°F. Fry the flattened plantains again for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels, then immediately sprinkle with salt. For the Hogao: While plantains are frying, heat olive oil in a saucepan over medium heat. Add diced onions and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, cumin, salt, and black pepper. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Stir in chopped cilantro just before serving. To serve, arrange the crispy patacones on a platter and top each with a generous spoonful of warm hogao sauce. Serve immediately while hot and crispy.
Patacones con Hogao
4.8 (31)
Crispy twice-fried green plantain slices topped with a savory Colombian tomato and onion sauce, perfect as a snack or appetizer that captures the authentic flavors of Colombian street food.
medium
35 min
6 servings
Ingredients
0 of 10 checked
Patacones
- 4 pieces plantain, green, peeled and sliced
- 8 tablespoons vegetable-oil, for frying
- 1 teaspoons salt, to taste
Hogao Sauce
- 3 pieces tomatoes, diced
- 1 pieces onions, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive-oil, for sauce
- 1 teaspoons cumin, ground
- 3 tablespoons cilantro, chopped
- 1/2 teaspoons black-pepper, to taste
Chef Tips
expert advice•The key to perfect patacones is using green plantains that are firm and unripe - yellow or ripe plantains will be too soft and sweet.
•Make sure the oil is at the correct temperature before frying; too cool and the plantains will absorb too much oil, too hot and they will burn before cooking through.
•You can prepare the hogao sauce up to 2 days in advance and reheat before serving.
•For extra flavor, some cooks add a pinch of sugar to balance the acidity of the tomatoes.
•If you prefer a spicier sauce, add finely diced jalapeño or a pinch of cayenne pepper to the hogao.
•Patacones can also be served with guacamole, ají sauce, or topped with shredded cheese.
•For the best texture, serve immediately after the second frying while still hot and crispy.
•If making for a party, you can do the first fry ahead of time and do the final fry just before serving.
