Crispy Patacones con Hogao - Fresh Tomato Sauce Recipe

Hey there, food adventurer! Get ready to dive into a world of flavor with Patacones con Hogao, a Colombian classic that’s about to become your new obsession. Imagine perfectly crunchy, double-fried green plantains, topped with a vibrant, simple fresh tomato-onion sauce you'll want to put on everything. This isn't just a recipe; it's an experience that brings the warmth of Colombian cooking right into your kitchen.
In this guide, you’ll learn the secrets to frying patacones without them getting greasy, ensuring every bite is golden and crisp. But that’s not all! We’ll also show you how to master a versatile Colombian homemade tomato sauce (hogao) from scratch. This easy tomato sauce recipe is made with fresh tomatoes and simple pantry ingredients, proving that the best flavors often come from the simplest preparations. So, whether you're a beginner looking for an easy red sauce with fresh tomatoes or an experienced cook seeking a new favorite, get ready to make real tomato sauce and incredible patacones!

Ingredients

• For the Patacones (Crispy Fried Green Plantains):
• 3-4 large green plantains (look for firm, bright green plantains without any yellow or black spots)
• 4-5 cups neutral frying oil (such as canola, vegetable, or sunflower oil), or enough to reach 2-3 inches deep in your pot
• Salt, to taste
• For the Hogao (Fresh Colombian Tomato-Onion Sauce):
• 2 tablespoons olive oil, neutral oil, or butter (choose olive oil for a richer flavor, neutral oil for a subtle base, or butter for a creamy touch)
• 1 medium yellow onion, finely chopped
• 2-3 green onions (scallions), white and light green parts, thinly sliced
• 2-3 cloves garlic, minced (optional, but highly recommended for depth)
• 3-4 large Roma tomatoes (or other meaty varieties), cored and chopped
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• Optional: Pinch of cumin or mild chile powder for a subtle warmth
• Optional: 2 tablespoons fresh cilantro, chopped, for garnish

Directions

1. Make the Hogao (Fresh Tomato Sauce)
   1. Heat your chosen oil or butter in a medium saucepan or skillet over medium heat.
   2. Add the finely chopped yellow onion and sliced green onions. Sweat them gently for 5-7 minutes until they are soft and translucent, being careful not to brown them.
   3. Stir in the minced garlic (if using) and cook for another minute until fragrant.
   4. Add the chopped fresh tomatoes, salt, black pepper, and any optional spices like cumin or chile powder.
   5. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer, stirring occasionally, for 15-20 minutes, or until the tomatoes have broken down, and the sauce has thickened to a jammy consistency. It should look glossy, and a spoon should leave a trail when dragged through it.
   6. Taste and adjust the seasoning as needed. If your tomatoes are very acidic, a tiny pinch of sugar can balance the flavor. Keep the hogao warm on very low heat while you prepare the patacones.
2. Prep the Plantains
   1. To peel green plantains, carefully score the skin lengthwise in 3-4 places, cutting just deep enough to break the skin. Use a knife or your thumb to pry off the peel. If they're stubborn, a brief soak in hot water (about 5 minutes) can help.
   2. Once peeled, slice the plantains crosswise into thick coins or small chunks, about ¾ to 1 inch thick. Thinner slices will result in crisper patacones, while thicker ones will have a slightly softer interior.
3. First Fry (Soften)
   1. Heat the neutral frying oil in a heavy-bottomed pot or deep skillet over medium heat. The oil should be about 2-3 inches deep. You can test the temperature by dropping a small piece of plantain in; it should bubble steadily around it.
   2. Carefully add the plantain pieces to the hot oil in batches, making sure not to overcrowd the pot.
   3. Fry for 5-7 minutes, turning occasionally, until the plantain pieces are just turning pale golden and feel tender when pierced with a fork. They should not be fully crisp at this stage.
   4. Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels.
4. Smash
   1. While the plantains are still warm from the first fry, flatten each piece. You can do this by placing it between two layers of plastic wrap or parchment paper and pressing down with the bottom of a plate, a heavy skillet, or a tostonera (a specialized plantain press).
   2. Aim for a thickness of about ¼ inch. Remember, thinner smashed plantains will yield a much crisper final product. If they crack a little, don't worry too much; it adds character!
5. Second Fry (Crisp)
   1. Reheat the oil to a slightly higher temperature than the first fry (medium-high heat).
   2. Carefully return the flattened plantains to the hot oil in batches.
   3. Fry for another 2-4 minutes per side, or until they are deeply golden brown and wonderfully crisp around the edges.
   4. Remove the patacones from the oil, drain them again on fresh paper towels, and immediately sprinkle them generously with salt while they are still hot. This is key for maximum flavor and crunch.
6. Serve
   1. Arrange the hot, crispy patacones on a serving platter.
   2. Spoon the warm hogao generously over the top of the patacones, or serve the hogao on the side as a dipping sauce.
   3. Optionally, garnish with a quick sprinkle of fresh cilantro or extra green onion slices for a burst of freshness. Serve immediately and enjoy!