Garlic-Lime Brined Patacones with Guacamole and Slow Hogao

Method

1. Peel the plantains and cut them into 4 cm chunks. In a bowl, mix the water, finely grated garlic, the juice of half the limes and half the salt to make a brine, add the plantain and leave it for 20 min. It seasons the plantain all the way through and gives a crisper crust.

   Add in this stepGreen plantains 2Water (for the brine) 250 mlGarlic cloves 2Limes ½Salt ¾ tsp

2. Meanwhile make the hogao: grate the tomatoes on a box grater, discarding the skins, and finely chop the spring onions. Heat the oil in a 18 cm pan over medium-low heat, soften the spring onions, then add the tomato, cumin and a fifth of the salt and cook slowly for 14 min, until thick enough that oil seeps out at the edges.

   Add in this stepVegetable oil (for the hogao) 1 tbspSpring onions (thick ones if possible) 2Ripe tomatoes 2Ground cumin ¼ tspSalt ¼ tsp

   medium-low heat

3. For the guacamole, roughly mash the avocado with a fork and mix in the very finely chopped red onion, the coriander, the remaining lime juice and 15% of the salt. Press cling film onto the surface so it doesn't brown.

   Add in this stepRipe avocado 1Red onion ¼Chopped coriander (cilantro) 2 tbspLimes ½Salt ¼ tsp

4. Drain the plantain and pat it very dry. Pour the frying oil 2 cm deep into a 22 cm deep pan, heat over medium heat to about 150 °C and fry the chunks in batches for 6 min, turning once, until a knife slides in easily but they have barely coloured. Drain and let them rest for 5 minutes; the short rest lets steam escape, so the second fry gets crisper.

   Add in this stepVegetable oil for frying 400 ml

   medium heat

5. Put each chunk between sheets of baking paper and press it evenly to about 8 mm thick with the base of a heavy pan. Lightly score a criss-cross pattern on the surface with a fork for more crunchy edges.

6. Raise the oil over medium-high heat to about 185 °C and fry the patacones in batches for 3 min, until deep golden. Drain them on a wire rack rather than paper so the undersides stay crisp, and sprinkle with the remaining salt straight away.

   Add in this stepSalt ¼ tsp

   medium-high heat

7. Top each hot patacón with a spoonful of guacamole and some hogao, crumble the cheese over and serve at once.

   Add in this stepQueso fresco or feta 60 g