Patacon Rolls
I see someone ask what they can use as bread at least once a day in social media AIP groups. It is really hard to make something that actually tastes like bread. I have tried many recipes. Patacon rolls do not taste anything like bread. But, they taste so good that it doesn’t matter. They add a great flavor to anything you want to put between them.
Patacones hold up surprisingly well. The first time I made them, I was a little concerned that they might fall apart after the first bite and I’d be eating BBQ pulled pork with my hands. But, that was not the case. Because they are fried twice, they hold together very well even with a greasy burger in between them.
If you’re looking for a bread replacement so you don’t have to eat your burger on a lettuce leaf, this is perfect for you! I have eaten these with pulled pork, burgers, eggs (which are a reintro-so, don’t try it if you’re still in the elimination phase of AIP) and even fruit preserves. They were delicious with everything!
Patacones are really easy to make. First, peel and cut the plantains into 3- inch pieces. You can get about three pieces from each plantain depending on the size of the plantains. I found some giant ones at my grocery store recently and I think I got about five pieces out of each of those. But, average is probably three.
Heat your palm shortening on medium until it’s good and hot. Then, put your plantain pieces in and fry until golden on all sides. This will soften them up enough to smash. Drain them on a paper towel lined plate to get some of the grease off. Then, smash them to about 1/4″. I use my tortilla press for this. But, if you don’t have one, you can use a rolling pin or anything else you have around that will smash them uniformly. You want to try to keep them all the same size so that you can match up two patacones to use as rolls. You will then fry them again until they are golden on both sides. You will have to work in batches for this part. I can fit two at a time in the pan I use. Again, drain on a paper towel lined plate to get some of the grease off. Once they are cool, add whatever you like to the middle of two patacones and enjoy!
What do you like to eat on your Patacones? I’d love to hear from you!
Patacon Rolls
Ingredients
- 2 Green plaintains
- 1/2 cup Palm shortening
Instructions
- Peel plantains and cut into 3 inch long pieces.
- Heat shortening on medium heat (it should be about 1″ deep, so you may have to adjust the amount depending what size pan you use).
- Add plantain pieces and fry until golden on all sides.
- Drain on paper towel lined plate.
- Using a tortilla press, smash the plantains between two pieces of parchment paper until about 1/4″ thick. Try to keep them uniform. (You can use a rolling pin if you don’t have a tortilla press).
- Fry smashed plantains until golden on both sides. You will need to work in batches for this.
- Drain again on paper towel lined plate.
- Place whatever you’d like between two patacones and enjoy your roll!
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