Carne Asada Patacones
| Serves | 10 |
|---|
Co-owners Benoit and Rachel Angulo
La Cocinita in Pythian Market
New Orleans
La Cocinita (The Little Kitchen) serves contemporary Venezuelan-inspired Latin American street food. The menu ranges from traditional Mexican tacos and tamales to less familiar Venezuelan fare such as arepas and cachapas. These patacones use fried plantains as sandwich carriers for seasoned steak. Co-owners Benoit and Rachel Angulo have food trucks in New Orleans and Chicago and a restaurant in Evanston, Ill., and are opening their second brick-and-mortar location in New Orleans.
Ingredients
Carne asada
2½ lb. boneless sirloin or skirt steak
½ cup kosher salt
2 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. ground black pepper
1 tsp. curry powder
Fried plantains
Vegetable oil for frying
5-6 green plantains
Kosher salt
Salsa verde
¼ bunch cilantro
½ cup diced green bell pepper
½ cup chopped onions
¼ cup canola oil
2 tbsp. white vinegar
¼ tsp. ground black pepper
¼ tsp. salt
Purple cabbage slaw
1 small head purple cabbage, shredded
¼ bunch cilantro, chopped
2 carrots, shredded
Juice from 2 limes
White vinegar, to taste
Salt, to taste
Steps
1. For carne asada, rub steak with all spices; set aside until ready to cook.
2. Prepare plantains: Heat oil in deep fryer to 350 F. Peel plantains and cut each into 4 to 5 slices. Fry slices for 3 minutes; set aside to rest. Smash plantain slices to about ¼-inch thickness. Fry for another 3 minutes.
3. Remove plantains from fryer, draining as much oil as possible. Transfer to bowl lined with paper towels; season with kosher salt.
4. For salsa verde: Combine all ingredients in food processor; puree until smooth.
5. For purple slaw: Combine all ingredients in large bowl; refrigerate until ready to serve.
6. Grill steak to medium-rare. Remove from grill and cut into slices.
7. To assemble: On one plantain disc, layer about 3 ounces steak; top with 1 tablespoon salsa, a little cotija cheese and cabbage slaw. Cover with a second plantain disc.
Photograph courtesy of La Cocinita