Patacon Pisao (spanish)

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Patacon Pisao (spanish)

 

1/4 pound dried red beans

1 bay leaf

1 onion, cut 1/4 " dice

4 garlic cloves, minced

1/4 cup olive oil

2 tablespoons ground cumin

4 tablespoons dried oregano

1/4 cup tomato paste

4 green plantains, blanched until they turn black and

then cooled and peeled

1/4 cup corn oil or about 1 " deep in frying pan

8 eggs

1 cup grated cotija cheese

 

Boil beans in water to cover with bay leaf until

tender; drain.

Saute onions and garlic in olive oil until tender. Add

cumin and oregano; cook for 2 minutes.

Add tomato paste and cooked beans. Puree in a food

processor.

Fry cooked plantains in a skillet at 300 degrees until

tender.

Place between 2 wet towels and roll to 1/4-inch

thickness with a rolling pin to create a round " dough "

of plantain.

Return to pan and cook for 3 minutes on each side or

until edges are crisp.

To serve, spread puree over plantains. Scramble eggs

in a non-stick pan, and place on top of plantains.

Sprinkle with cheese. Serves 4.

 

 

 

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