Patacón Soup or Fried Plantain Soup
Number of servings
6
Difficulty
Medium
Ingredients
2
piece(s) peeled green plantains
10
cup(s) water
1000
gr pastusa potatoes, peeled and sliced
500
gr flank steak, cut into pieces
2
piece(s) chicken or beef bouillon cubes
3
piece(s) finely chopped green onion stalks
2
clove(s) finely chopped garlic
1
piece(s) ripe tomato, peeled and finely chopped
1/2
piece(s) red bell pepper, peeled and finely chopped
oil
pinch cilantro to taste
pinch wild cilantro to taste
pinch oregano to taste
pinch parsley to taste
pinch salt to taste
Directions
- In a tall pot, sauté in 2 tablespoons of oil, onion, tomato, garlic and bell pepper. When the onion begins to turn transparent add the meat and sauté a little.
- Make a bundle with cilantro and wild cilantro stalks, oregano and parsley.
- Pour water into the pot with the bouillon cubes and bring to a boil.
- Meanwhile, prepare patacones with the green plantains. To do this, cut the plantains crosswise into 4-5 thick pieces, and fry in very hot oil until golden. Then remove and while they are hot, on a flat greased surface, flatten them with the help of a stone or mallet. Set aside.
- When the broth boils, add the potatoes along with the herb bundle, salt and pepper to taste, and cook everything over medium heat for 20-25 minutes, watching that the potatoes soften but do not fall apart.
- At that moment add the patacones and cook for 10 more minutes.
- Lower the heat, remove the herb bundle and let rest. Serve with arepas, hogao and white rice.