Patacones Venezolanos

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1. 1Step 1: Peel the green plantains by cutting off both ends, cutting slits down the length on either side, and carefully peeling away the skin.
2. 2Step 2: Slice the plantains into two short halves.
3. 3Step 3: Fry the halves in 350°F oil for a minute or two, just long enough to cook them, soften them, and give them a little color.
4. 4Step 4: Press the fried plantain halves flat using a tortilla press wrapped in plastic, separating the pieces with plastic wrap or parchment paper to keep them from sticking.
5. 5Step 5: Fry the pressed plantains a second time in oil closer to 375°F, for a bit longer than the first fry, until they are nice and crisp.
6. 6Step 6: To assemble, place a few good scoops of carne mechada on top of a single patacón.
7. 7Step 7: Crumble queso fresco onto the beef.
8. 8Step 8: Add a single leaf of green leaf lettuce, doubled over in half, beneath the beef to keep the patacón from getting soggy.
9. 9Step 9: Add tomato and avocado slices.
10. 10Step 10: Finish with ketchup, yellow mustard, and garlic/cilantro sauce applied directly to the meat.
11. 11Step 11: Top with another patacón to form the sandwich.