Patacon Con Todo
- Vegetable oil
- Large green plantain, peeled and cut into large chunks
- 1 can beer
- 1 bunch scallions, minced
- 2 chicken breasts, thinly sliced
- 1 New York strip steak, thinly sliced and pounded flat
- 1 Colombian sausage
- Chimichurri sauce ( scallions, cilantro, parsley, eggs, garlic, vinegar and oil to taste)
- Pink sauce (mayonnaise and ketchup to taste)
- Garlic Sauce ( mayonnaise, garlic, heavy cream, salt and pepper to taste)
- 1/2 ounce shredded lettuce
- 1/2 ounce Shredded Monterrey Jack cheese
- 2 ounces chicharron (fried pork belly and skin), chopped
For the fried plantains: Pour enough oil into a large deep skillet or heavy pot to reach a depth of 1 1/2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the plantains in batches until lightly golden and still slightly soft, about 3 minutes. Transfer the plantains to a paper towel-lined plate or tray to drain using a slotted spoon. When they are cool enough to handle, place them between sheets of plastic wrap and press down firmly with the bottom of a heavy skillet to flatten. Slip the plantains into warm salted water in batches, and then fry again until crisp and brown, another 3 to 4 minutes. Drain again on paper towels.
For the grill: Preheat the grill. Whisk together the beer and scallions. Grill the chicken, sausage and steak, brushing with the beer and scallion mixture, until cooked through. Throw 2 or 3 fried plantains on the grill for a little while to get a smoky flavor. Let the meats rest before chopping them all up separately.
To assemble: Drizzle chimichurri sauce on the plate. Arrange the plantains in a layer, then pile on the chopped steak, chicken and sausage. Squeeze pink sauce and then garlic sauce over the top. Garnish with the lettuce and cheese. Finally, top with the chicharron.