Carne Patacones (Fried Green Plantains and Shredded Beef)
Recipe type: Dinner
Cuisine: Venezuelan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
  • For the beef:
  • 3 pounds beef bottom roast
  • 1 teaspoon sea salt
  • 1 tablespoon avocado oil
  • 2 cups organic beef broth
  • 1½ tablespoons apple cider vinegar
  • For the plantains:
  • 4-5 green plantains
  • 1 cup coconut oil (for frying plantains)
  • Salt to taste
  • Garlic powder to taste
  • For the slaw:
  • ½ small head red cabbage, thinly shredded
  • 3 avocados, peeled and pitted
  • ¼ teaspoon garlic powder
  • ½ lime, juiced
  • 1 green onion, minced
  • 2-3 tablespoons cilantro, minced
  • ¼ cup water
  • ½ teaspoon salt
  1. Slice roast into thirds against the grain and sprinkle the surface of the meat with 1 teaspoon of salt.
  2. If using an Instant Pot, turn it onto the saute setting and add avocado oil.
  3. Brown each side of the meat pieces.
  4. Add broth and apple cider vinegar and pressure cook for 40 minutes.
  5. Peel plantains and slice into 1½ inch pieces
  6. Soak plantains in salted water for 20-30 minutes. Set aside.
  7. In a food processor, combine the avocados, ½ teaspoon garlic powder, lime juice, and water. Set aside.
  8. Heat coconut oil in a shallow pan on medium high.
  9. Place plantain pieces, cut side down, into the hot oil.
  10. Fry each side until the color becomes a bit yellow, about 1-2 minutes each side.
  11. Place the fried plantains on a flat surface and smash with the underside of a completely flat glass.
  12. Place smashed plantains back into the oil to fry for another 30 seconds each side.
  13. Drain excess oil on a paper towel. Add salt and garlic powder to taste.
  14. Serve by topping the plantains with the shredded cabbage and beef. Top with avocado mixture and enjoy!
Recipe by Autoimmune Wellness at