I was shown how to make chifles and patacones by the lady who helped in our house with Bosco when he was little. Maria has a magic touch with these, despite not being remotely interested in cooking, and we ask her to make them for us when a sufficiently special occasion arises. —Highbohemian
for the chifles
large plantains, which are quite green,
of olive oil for frying
cups of corn oil
for the patacones
large plantains, which are pretty ripe and therefore both green and yellow
Peel the plantains and cut them into very slender disks about 3 mm thick
Heat the oil in a medium sized frying pan till hot but not smoking.
Put the plantain disks into the oil and fry them till they are golden all over and crispy
Remove them from the oil and drain on kitchen paper, sprinkle with salt
Ideas for serving:
These are also great served with salsa or guacamole instead of corn chips, they are also great instead of french fries, but best of all they are a wonderful accompaniment to stew like soups, such as a spicy minestrone or the octopus with rice dish or the squid and bean dish, and I have also served them with rabbit stew and polenta, which was a wonderful combination because of the texture contrasts.
for the patacones
First peel them and cut them into rounds about 3 cm thick, heat the oils in a medium sized frying pan (24/26cm) till it is good and hot but not smoking.
Put the plantain rounds into the oil three at a time and cook till they are starting to turn golden and they are soft.
Return them to the oil and continue to fry them until they are completely golden brown.
Take them out of the oil and let them drain on kitchen paper.
When they are ready you should have enough with this for 8 people and can serve them as an accompaniment to sepia and bean stew, or with rice and black beans, with salad, with fish or steak instead of french fries or just on their own, with a salsa made from chopped tomatoes, onions, cilantro, olive oil, chilies and salt and pepper.