These smashed, twice-fried plantains known as patacones or tostones become the perfect vessel for smokey chipotle sauce and bacon jam. Not to mention our go-to booze snack for an island-themed cook up. 

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    1. Peel plantains and cut the plantain crosswise into 2-3 inch slices.
    2. Heat the oil in a medium skillet over high heat until it shimmers, about 2-3 minutes. Add the plantains and fry them until they turn golden, drain on paper towel. Reduce the heat to medium.
    3. Flatten the plantains using a heavy-bottomed pan. Return the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 5 minutes. Drain on paper towel. 
    4. Toss with Caribeque seasoning, a pinch of salt and a squeeze of lime.  
    5. Serve with chipotle sauce and bacon jam. 


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