Patacones with Hogao

Peel the green plantains (make a few lengthwise cuts along the ridges and peel away the skin with your fingers), then cut crosswise into pieces 3-4 cm thick.

Heat oil in a skillet to a depth of about 1.5 cm over medium heat (around 170°C/340°F). Add the plantain pieces and fry for 2-3 minutes per side until lightly golden and tender, then remove with a slotted spoon onto paper towels.

While still warm, flatten each piece with a wooden rolling pin or the bottom of a glass to a thickness of 0.5-1 cm — this turns the plantain slices into patacones.

Reheat the oil to 180°C/355°F and fry the flattened patacones for 1-2 minutes per side until crisp and golden brown. Drain on paper towels and season with salt to taste right away.

For the hogao, scald the ripe tomatoes with boiling water, peel off the skins, remove the seeds and dice finely. Finely chop the scallions and garlic.

Heat 2 tbsp oil in a saucepan over medium heat, add the scallions and garlic, and sauté for 2-3 minutes until softened, taking care not to let them burn.

Add the tomatoes, season with salt and black pepper to taste, and simmer over low heat for 12-15 minutes, stirring occasionally, until the sauce thickens to a rich, saucy consistency. Stir in the chopped cilantro at the end.

Arrange the hot patacones on a plate or platter and generously spoon the hogao over the top. Serve immediately while the patacones are still crisp.