Patacones are also made from unripened plaintain (verde), you cut them at a 90° angle, but about 1" thick, you fry them (preferable in lard) and them take them out and hit them with a stone so that they are smashed flat (that's why some people call it patacón pisao or stepped-on patacón), then you fry them again. It is also used as a side dish, but the taste is different that of chifle. Esto va acompañado con pork meat cooked with onions, salt, garlic, achiote. about 2 hours. |
