Patacones with Hogao, Queso, and Suero

Why You’ll Love This Recipe

• Ultra-crispy, double-fried plantain rounds with a tender interior.
• Classic Colombian hogao brings sweet tomatoes, scallions, and gentle spice.
• Salty-tangy finish from queso costeño and suero costeño for perfect balance.
• Great for appetizers, game day, or a snacky dinner with drinks.

Grocery List

• Produce: 3 green plantains, 6–8 scallions, 2 ripe tomatoes, 2 garlic cloves, cilantro, limes (optional)
• Dairy: Queso costeño (or feta + queso fresco), suero costeño (or sour cream)
• Pantry: Neutral oil (canola/vegetable/peanut), kosher salt, black pepper, ground cumin

Full Ingredients

For the Patacones

• 3 large very green plantains (2.5–3 lb / 1.1–1.4 kg total)
• 3 cups (720 ml) neutral oil for frying (canola, vegetable, or peanut), plus more as needed
• 1 tsp kosher salt, plus more for finishing
• Seasoning dip: 2 cups (480 ml) water + 1 smashed garlic clove + 1 tsp kosher salt

For the Hogao (Tomato–Scallion Sauce)

• 2 tbsp neutral oil
• 6–8 scallions (about 1 bunch), thinly sliced (whites and greens)
• 2 medium ripe tomatoes, seeded and finely diced (about 1 1/2 cups)
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped cilantro (optional)

For Serving

• 4 oz (115 g) queso costeño, grated or crumbled (sub: 3 oz feta + 1 oz queso fresco, plus a pinch of salt)
• 1/3 cup (80 ml) suero costeño, plus more to taste
• Optional quick suero substitute: 1/2 cup sour cream + 1 tbsp fresh lime juice + 1 tbsp water + 1/4 tsp kosher salt
• Cilantro leaves and lime wedges (optional)

Step-by-Step Instructions

Step 1: Make the hogao

In a medium skillet over medium heat, warm 2 tbsp oil. Add sliced scallions and cook, stirring, until softened and fragrant, 3 minutes. Stir in the minced garlic; cook 30 seconds. Add diced tomatoes, cumin, salt, and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until saucy and slightly jammy, 8–10 minutes. Taste and adjust salt; stir in cilantro if using. Keep warm on low.

Step 2: Prep the plantains and seasoning dip

Fill a medium bowl with 2 cups water, 1 tsp kosher salt, and 1 smashed garlic clove; set aside. To peel green plantains, cut off the ends, score the ridges lengthwise, and pry off the thick peel with a paring knife or spoon. Slice each plantain into 4–5 thick rounds, 1–1 1/4 inch (2.5–3 cm) thick.

Step 3: First fry to soften (325°F)

Pour 3 cups oil into a deep skillet or Dutch oven (oil should be 1–1 1/2 inches deep). Heat to 325°F (165°C). Fry plantain rounds in batches without crowding, turning once, until pale yellow and just tender, 3–4 minutes total. Transfer to a wire rack or paper towels to drain.

Step 4: Smash and season

Place a warm round between two pieces of parchment or inside a tostonera and press evenly to 1/4–3/8 inch (6–10 mm) thick. Dip each flattened round briefly (5–10 seconds) in the garlic-salt water to season, then pat completely dry so the oil does not splatter. Repeat with all rounds.

Step 5: Second fry to crisp (360–375°F)

Increase oil temperature to 360–375°F (182–190°C). Fry the flattened plantains in batches, 1–2 minutes per side, until deep golden and crisp with lacy edges. Drain on a rack and sprinkle immediately with a pinch of salt. Keep finished patacones warm in a 200°F (95°C) oven while you work.

Step 6: Assemble and serve

Spoon warm hogao over each patacón. Top with a generous shower of grated or crumbled queso costeño and a drizzle of suero costeño. Garnish with cilantro and a squeeze of lime if you like. Serve right away while shatter-crisp.

Step 7: Quick suero substitute (optional)

In a small bowl, whisk 1/2 cup sour cream, 1 tbsp lime juice, 1 tbsp water, and 1/4 tsp kosher salt until smooth and pourable. Let sit 10 minutes so the flavors round out, then drizzle over the patacones.

Pro Tips

• Dry thoroughly before the second fry; any water causes splatter and inhibits crisping.
• Maintain oil temperature: too cool and the patacones absorb oil; too hot and they brown before crisping through. Work in small batches.
• Choose very green plantains (no yellowing) for best structure and crunch.
• For even thickness, press with a flat-bottomed measuring cup between parchment; rotate a quarter turn and press again.
• Cook hogao until the tomatoes lose their raw bite; the sauce should be spoonable, not watery.

Variations

• Loaded patacones: Add shredded beef (carne desmechada) or sautéed shrimp before the cheese.
• Cheese swap: Try a mix of feta and queso fresco if queso costeño is unavailable; add a pinch more salt for that briny edge.
• Air-fryer second fry: After the first fry and smash, brush both sides lightly with oil and air-fry at 390°F (200°C) for 6–8 minutes, flipping once, until crisp and golden.

Storage & Make-Ahead

Hogao can be made 3–4 days ahead; refrigerate in an airtight container and rewarm gently. The quick suero substitute keeps 5–7 days chilled. Patacones are best fresh, but you can par-cook: complete the first fry, cool, and refrigerate up to 24 hours (or freeze up to 1 month, layered with parchment). Fry from cold or frozen at 375°F (190°C) until crisp and golden, 2–4 minutes. To re-crisp leftovers, bake at 425°F (220°C) for 8–10 minutes or air-fry at 390°F (200°C) for 6–8 minutes.

Nutrition (per serving)

Approximate: 480 calories; 25 g fat; 60 g carbohydrates; 8 g protein; 4 g fiber; 700 mg sodium. Values will vary based on oil absorption and toppings.