Colombian Patacones with Hogao and Cheese

Ingredients

• 2 green plantains
• 3 tbsp neutral oil
• 1/2 onion, finely diced
• 1 small tomato, finely diced
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 cup water
• 1/3 cup crumbled queso fresco
• 2 tbsp chopped cilantro
• 1 lime, cut into wedges
• Salt

Steps

1. Peel plantains and cut each into 1-inch rounds. Fry in oil until lightly golden, about 3 minutes per side.
2. Flatten the warm rounds with a sturdy glass or flat pan, then fry again until crisp and deeply golden.
3. For hogao, cook onion, tomato, garlic, cumin, water and salt in a small pan until jammy, about 10 minutes.
4. Arrange patacones on two plates and spoon warm hogao over each one.
5. Finish with queso fresco, cilantro and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.