country of origin: Ecuador

unripened plantain (verde)
lard for frying

Cut plantains at a 90° angle, 1″ thick. Fry in lard. Remove and hit them with a stone so that they are smashed flat, (that’s why some people call it patacón pisado or stepped-on patacón). Then fry them again. Chifles is another plantain dish. Slice thin, like potato chips, and fry.