Peel the green plantains and cut them into 1.5-inch thick rounds. You should get about 4-5 pieces per plantain.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. The oil should be about 1 inch deep.

Carefully add the plantain rounds to the hot oil and fry for 3-4 minutes on each side until they turn light golden but not brown. Remove and drain on paper towels.

While still warm, place each fried plantain round between two pieces of parchment paper or plastic wrap. Using the bottom of a flat plate or a tostonera, firmly press down to flatten each piece to about 1/4 inch thickness.

For the hogao sauce, heat olive oil in a saucepan over medium heat. Add diced onions and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Add diced tomatoes, cumin, salt, and black pepper to the saucepan. Cook for 10-12 minutes, stirring occasionally, until the mixture thickens into a chunky sauce. Stir in chopped cilantro and set aside.

Reheat the oil to 375°F. Return the flattened plantains to the oil and fry for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels, then immediately sprinkle with salt.

Arrange the hot patacones on a serving platter. Spoon generous amounts of hogao sauce on top of each patacon.

Sprinkle shredded mozzarella cheese over the sauce-topped patacones. If desired, place under a broiler for 1-2 minutes to melt the cheese, or let it melt naturally from the heat of the patacones.

Garnish with additional fresh cilantro and serve immediately while hot and crispy.