Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanLunch
Recipe Story
origins & traditionsPatacones con Picadillo is a quintessential Costa Rican dish that showcases the country's love for plantains and well-seasoned meats. The dish features patacones - green plantains that are sliced, fried until golden, flattened, and fried again until perfectly crispy - topped with picadillo, a flavorful ground beef mixture cooked with bell peppers, tomatoes, onions, and aromatic spices. This combination creates a satisfying contrast between the crunchy plantain base and the savory, juicy topping. Often served at family gatherings, casual lunches, and street food stalls throughout Costa Rica, patacones con picadillo represents the heart of Tico comfort food. The dish is typically garnished with fresh cilantro, a squeeze of lime, and sometimes a dollop of sour cream or grated cheese, making it a complete and delicious meal that can be enjoyed any time of day.
Instructions
step by step0/14 done
Peel the green plantains and cut them into 1-inch thick rounds.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Fry the plantain rounds for 3-4 minutes per side until lightly golden but not fully cooked. Remove and drain on paper towels.
Using a flat-bottomed glass or tostonera, flatten each fried plantain round to about 1/4-inch thickness.
Return the flattened plantains to the hot oil and fry for 2-3 minutes per side until golden brown and crispy. Drain and sprinkle with salt. Set aside.
In a separate skillet, heat olive oil over medium heat. Add diced onions and cook until translucent, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add diced bell peppers and cook for 3-4 minutes until softened.
Add ground beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes.
Stir in diced tomatoes, cumin, paprika, black pepper, and salt. Mix well.
Add tomato paste and a splash of water if needed. Simmer for 8-10 minutes until the mixture thickens and flavors meld.
Taste and adjust seasoning as needed. Stir in fresh cilantro.
To serve, place 3-4 patacones on each plate and top generously with the picadillo mixture.
Garnish with additional fresh cilantro, lime wedges, and optional sour cream or grated cheese.
Patacones con Picadillo
4.6 (29)
Crispy twice-fried green plantain rounds topped with savory seasoned ground beef, fresh vegetables, and tangy lime. A beloved Costa Rican street food that brings together textures and flavors in every bite.
medium
45 min
4 servings
Ingredients
0 of 16 checked
For Patacones
- 3 pieces plantain, green, peeled and sliced into 1-inch rounds
- 4 tablespoons vegetable-oil, for frying patacones
- 1 teaspoons salt, for seasoning patacones
For Picadillo
- 500 grams ground-beef, lean ground beef
- 1 pieces onions, finely diced
- 1 pieces bell-peppers, finely diced
- 3 cloves garlic, minced
- 2 pieces tomatoes, diced
- 2 tablespoons tomato-paste
- 1 teaspoons cumin, ground
- 1 teaspoons paprika
- 1/2 teaspoons black-pepper, freshly ground
- 2 tablespoons olive-oil, for cooking picadillo
For Garnish
- 3 tablespoons cilantro, fresh, chopped
- 2 pieces lime, cut into wedges
- 4 tablespoons sour-cream (optional)
Chef Tips
expert advice•For the crispiest patacones, make sure the plantains are very green and firm, not yellow or ripe.
•If plantains are too ripe, they will be sweet and mushy rather than starchy and crispy.
•The double-frying technique is essential - the first fry cooks the plantain, and the second fry creates the signature crunch.
•Keep the oil temperature consistent between 350-375°F for best results.
•For the picadillo, you can add finely diced carrots or potatoes for extra texture and nutrition.
•Some Costa Rican families add a small amount of Worcestershire sauce or Lizano sauce for deeper flavor.
•If you prefer a spicier version, add finely chopped jalapeños or a dash of hot sauce to the beef mixture.
•Patacones can be made ahead and reheated in the oven at 375°F for 5-7 minutes to restore crispiness.
•For a lighter version, you can bake the flattened plantains at 425°F for 20-25 minutes, flipping halfway through, though they won't be quite as crispy as the fried version.
•This dish pairs wonderfully with a simple cabbage slaw or a side of black beans.
