Patacón Maracucho (Green Plantain Sandwich)

• Prep30 min
• Cook2 h
• Total2 h 30 min
• Serves4

Ingredients

For the shredded beef

• 600 g flank steak, cut across the grain into 6 cm pieces (1 1/3 lb, 2 1/2 in pieces)
• 700 g water (3 cups)
• 1 garlic clove, plus 2 more for the sauce
• 1 bay leaf
• 1 tsp salt
• 75 g onion, in pieces (1/2 onion)
• 80 g red bell pepper, in pieces (1/2 pepper)
• 20 g vegetable oil (1 1/2 tbsp)
• 125 g ripe tomato, seeded and diced (1 medium)
• 1/2 tsp ground cumin
• 5 g Worcestershire sauce (1 tsp)

For the green sauce

• 1 garlic clove
• 15 g fresh cilantro (1/2 cup)
• 10 g fresh parsley (1/4 cup)
• 2 green onions, in pieces
• 1 ripe avocado, pitted and peeled (about 200 g flesh)
• 20 g white vinegar (1 1/2 tbsp)
• 40 g olive oil (3 tbsp)
• 1/2 tsp salt

For the pink sauce

• 110 g mayonnaise (1/2 cup)
• 35 g ketchup (2 tbsp)

For the patacones

• 4 large green plantains
• Vegetable oil, for frying
• Salt
• 100 g shredded lettuce (2 cups)
• 2 tomatoes, sliced
• 150 g queso blanco or queso fresco, in small cubes (1 cup)

Instructions

1. Place the beef, water, 1 garlic clove, the bay leaf and salt in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 80 min/100°C (212°F)/reverse/speed soft, until the beef pulls apart easily.
2. Lift the beef onto a board and keep 150 g of the broth. Discard the rest of the broth with the garlic and bay leaf. Return the beef to the empty mixing bowl and shred 6 sec/reverse/speed 4. Transfer to a bowl.
3. Without washing the bowl, add the onion, red pepper and 2 garlic cloves and chop 5 sec/speed 5. Add the oil and sauté 5 min/120°C (250°F)/speed 1. Add the tomato, cumin, Worcestershire sauce, the beef and the 150 g of broth and, with the simmering basket on the lid, cook 12 min/100°C (212°F)/reverse/speed soft. Transfer to a covered dish to keep warm and rinse the bowl.
4. Place the garlic, cilantro, parsley and green onions in the mixing bowl and chop 5 sec/speed 6. Add the avocado, vinegar, olive oil and salt and blend 15 sec/speed 5. In a small bowl, stir the mayonnaise and ketchup together for the pink sauce.
5. Peel the plantains and cut each one in half crosswise. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 175°C (350°F) and fry the pieces 5 to 6 minutes, until pale golden and cooked through. Drain.
6. Place each piece between two sheets of parchment paper and press it with a heavy cutting board or skillet into a disc about 15 cm (6 in) across and 5 mm (1/4 in) thick. Heat the oil to 180°C (360°F) and fry the discs 2 to 3 minutes per side, until crisp and golden. Drain and sprinkle with salt.
7. On one disc, layer lettuce, a generous portion of beef, tomato slices and cheese, drizzle with the green and pink sauces and cover with a second disc. Serve right away.

Tips

• Use the greenest, firmest plantains you can find: they press into large discs without tearing.
• Swap the beef for shredded chicken or pernil; both are common in Maracaibo.
• Cook the shredded beef a day ahead and reheat it covered on the stove, so on the day you only fry and assemble.