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Venezuelan Plantain Sandwich (Patacón Maracucho)

Rumba Meats® Beef Tongue


Carne Mechada

  • 1 package Rumba Meats® Beef Tongue (about 4 pounds)
  • ½ white onion
  • 2 whole garlic cloves
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • ½ cup diced white onion
  • ½ cup diced red bell pepper
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce

Fried Plantains

  • Canola oil, for frying
  • 6 green plantains
  • 2 cups shredded lettuce
  • 1 cup shredded queso blanco
  • 2 small tomatoes, sliced
  • 2 avocadoes, peeled, mashed, seasoned to taste with salt and lime juice


  1. For carne mechada: Combine beef tongue, ½ onion, 2 garlic cloves, bay leaf, and salt in a slow cooker. Add water to completely cover tongue. Cover and slow cook on low heat for 8 hours until tongue is tender and reaches an internal temperature of 160°F.
  2. Remove tongue and cool slightly. Peel off the outer layer of tongue and trim fat. Using two forks, shred tongue meat. (This step can be done ahead. Combine shredded tongue and ½ cup cooking stock in a container, cover and refrigerate for up to 3 days.)
  3. Heat oil in a large skillet over medium-low heat. Add diced onion, bell pepper, chopped garlic, and cumin and cook for 5 minutes, stirring frequently, until onions are translucent. Add shredded tongue, tomato paste, and Worcestershire sauce and stir to blend. Cook over low heat for 5 minutes, stirring occasionally, until flavors have blended.
  4. For patacons: Cut off the top and bottom ends of each plantain. Slice each plantain in half crosswise. Using a paring knife, run the knife down one of the ridges of plantain skin and peel. Repeat with remaining plantain halves.
  5. Heat oil in a dutch oven or heavy-bottomed skillet until shimmering. Working in several small batches, add sliced plantains and fry for 5 to 6 minutes, turning frequently, until golden brown. Using a slotted spoon, remove plantains and drain on paper towels. Repeat with remaining plantains
  6. Place 1 plantain half between 2 sheets of plastic. Using a glass pie plate or flat-bottomed plate, flatten into a ¼ -inch thick round “bun shaped” disk. Repeat with remaining plantains. Working in several small batches, add flattened discs back to hot oil and fry for 3 to 4 minutes on each side until crisp. Drain on paper towels. Repeat with remaining slices.
  7. For each plantain sandwich: Layer shredded lettuce, carne mechada, shredded cheese, tomato slices and avocado on bottom slice of crisp plantain. Squeeze mayonaise over the top of sandwich and close with top slice of crisp plantain.
  8. Repeat with remaining sandwiches.