Venezuelan Patacones Sandwich

Name: Venezuelan Patacones Sandwich
Prep time: 25M
Total time: 180M
Yield: 10-12 Servings
Cuisine: South America
Ingredients: 3 lbs. flank steak, cut against the grain into 2½-inch-wide strips; 8 cups water; 2 green onions, cut into 3-inch pieces; 1 yellow onion, halved; 3 Bay Leaf; 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 1 tbsp. Extra Virgin Olive Oil; 1 cup finely chopped red bell pepper; 1 cup finely chopped yellow onion; 1 tbsp. Minced Garlic; 2 cans Tomato Sauce; 1 tbsp. Worcestershire sauce; 2 tsp. Ground Cumin; Adobo All-Purpose Seasoning with Pepper; 1 cup Quesadilla Shredded Cheese; 2 cups finely shredded cabbage, or 2 cups shredded iceberg lettuce; 2 avocados, halved, pitted, peeled and sliced; 3 boxes Tostones – Fried Plantains; Prepared Guasacaca Sauce; Mayoketchup

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Patacones Venezolanos de Carne Mechada

Craving a delicious twist on your favorite sandwich? Try this authentic Venezuelan Patacones Sandwich! This Latin classic swaps out traditional bread for crispy, versatile GOYA^®Tostones – Fried Plantains, ready to heat and serve straight out of the package. Layered with juicy shredded beef, fresh cabbage, creamy avocado, and melted cheese, it’s a mouthwatering mix of textures in every bite. Drizzled with salsa rosada and guasacaca, it brings bold, traditional Venezuelan flavor straight to your table.

Total Time

180m

Prep Time:25m

Cook Time:2h 35m

Yields:10-12 Servings

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Ingredients

For beef:

3 lbs.

flank steak, cut against the grain into 2½-inch-wide strips

8 cups

water

green onions, cut into 3-inch pieces

yellow onion, halved

GOYA® Bay Leaf

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

For stew and serving:

1 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

1 cup

finely chopped red bell pepper

1 cup

finely chopped yellow onion

1 tbsp.

GOYA® Minced Garlic

Find in-store

2 cans
(8 oz.)

GOYA® Tomato Sauce

Buy at Shop.goya.com

Find in-store

1 tbsp.

Worcestershire sauce

2 tsp.

GOYA® Ground Cumin

Find in-store

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

1 cup

GOYA® Quesadilla Shredded Cheese, or crumbled GOYA® <a href="https://www.goya.com/en/products/queso-fresco/">Queso Fresco</a>

Find in-store

2 cups

finely shredded cabbage, or 2 cups shredded iceberg lettuce

avocados, halved, pitted, peeled and sliced

3 boxes
(16 oz.)

GOYA® Tostones – Fried Plantains, prepared and kept warm

Find in-store

Prepared Guasacaca Sauce

GOYA® Mayoketchup

Buy at Shop.goya.com

Find in-store

Directions

Kitchen View

Step 1

For beef: Combine steak, water, green onion, yellow onion, bay leaves and 1 tbsp. Adobo in large pot. Cover with lid and bring to a simmer over medium-high heat. Reduce heat to low and remove lid. Simmer over low heat, until steak is fork-tender, about 1 1/2 to 2 hours.

Step 2

Using a slotted spoon, transfer beef to cutting board and pull apart using 2 forks. Skim fat from top of cooking liquid. Reserve 2 1/2 cups of cooking liquid.

Step 3

For stew and serving: Heat oil in large Dutch-oven over medium-high heat. Add pepper and onion and cook until tender, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in shredded beef, reserved cooking liquid, tomato sauce, Worcestershire sauce and cumin, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until flavors develop and tomato mixture coats the beef, about 25 to 30 minutes.

Step 4

To assemble sandwiches, top half the tostones evenly with cheese, stew, cabbage and avocado. Top with remaining tostones. Serve with guasacaca sauce and mayo-ketchup.

How to Save Your Stew for Later:

Refrigerate up to 5 days, freeze up to 3 months.

How to Save Your Stew for Later:

Refrigerate up to 5 days, freeze up to 3 months.

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Recipe Tags

Venezuelan Patacones Sandwich

Prep Time: 25m

Total time: 180m

Yields: 10-12 Servings

<h2 class="subheader">Patacones Venezolanos de Carne Mechada</h2> Craving a delicious twist on your favorite sandwich? Try this authentic Venezuelan Patacones Sandwich! This Latin classic swaps out traditional bread for crispy, versatile GOYA® <a href="https://www.goya.com/en/products/tostones-fried-plantains/">Tostones – Fried Plantains</a>, ready to heat and serve straight out of the package. Layered with juicy shredded beef, fresh cabbage, creamy avocado, and melted cheese, it’s a mouthwatering mix of textures in every bite. Drizzled with salsa rosada and guasacaca, it brings bold, traditional Venezuelan flavor straight to your table.

Ingredients

For beef:

3 lbs.

flank steak, cut against the grain into 2½-inch-wide strips

8 cups

water

green onions, cut into 3-inch pieces

yellow onion, halved

GOYA® Bay Leaf

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For stew and serving:

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

finely chopped red bell pepper

1 cup

finely chopped yellow onion

1 tbsp.

GOYA® Minced Garlic

2 cans (8 oz.)

GOYA® Tomato Sauce

1 tbsp.

Worcestershire sauce

2 tsp.

GOYA® Ground Cumin

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 cup

GOYA® Quesadilla Shredded Cheese, or crumbled GOYA® <a href="https://www.goya.com/en/products/queso-fresco/">Queso Fresco</a>

2 cups

finely shredded cabbage, or 2 cups shredded iceberg lettuce

avocados, halved, pitted, peeled and sliced

3 boxes (16 oz.)

GOYA® Tostones – Fried Plantains, prepared and kept warm

Prepared Guasacaca Sauce

GOYA® Mayoketchup

Directions

Step 1

Step 2

Using a slotted spoon, transfer beef to cutting board and pull apart using 2 forks. Skim fat from top of cooking liquid. Reserve 2 1/2 cups of cooking liquid.

Step 3

Step 4

To assemble sandwiches, top half the tostones evenly with cheese, stew, cabbage and avocado. Top with remaining tostones. Serve with guasacaca sauce and mayo-ketchup.

Return

Kitchen View

Venezuelan Patacones Sandwich

Prep Time: 25m

Total time: 180m

Yields: 10-12 Servings

Ingredients

For beef:

3 lbs.

flank steak, cut against the grain into 2½-inch-wide strips

8 cups

water

green onions, cut into 3-inch pieces

yellow onion, halved

GOYA® Bay Leaf

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For stew and serving:

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

finely chopped red bell pepper

1 cup

finely chopped yellow onion

1 tbsp.

GOYA® Minced Garlic

2 cans (8 oz.)

GOYA® Tomato Sauce

1 tbsp.

Worcestershire sauce

2 tsp.

GOYA® Ground Cumin

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 cup

GOYA® Quesadilla Shredded Cheese, or crumbled GOYA® <a href="https://www.goya.com/en/products/queso-fresco/">Queso Fresco</a>

2 cups

finely shredded cabbage, or 2 cups shredded iceberg lettuce

avocados, halved, pitted, peeled and sliced

3 boxes (16 oz.)

GOYA® Tostones – Fried Plantains, prepared and kept warm

Prepared Guasacaca Sauce

GOYA® Mayoketchup

Directions

Step 1

Step 2

Using a slotted spoon, transfer beef to cutting board and pull apart using 2 forks. Skim fat from top of cooking liquid. Reserve 2 1/2 cups of cooking liquid.

Step 3

Step 4

To assemble sandwiches, top half the tostones evenly with cheese, stew, cabbage and avocado. Top with remaining tostones. Serve with guasacaca sauce and mayo-ketchup.

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Venezuelan Patacones Sandwich

Patacones Venezolanos de Carne Mechada

Ingredients

Directions

Products in this Recipe

Bay Leaf

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Minced Garlic

Tomato Sauce

Ground Cumin

Quesadilla Shredded Cheese

Tostones – Fried Plantains

Mayoketchup

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

The best summer recipes for your outdoor grilling

Join La Cocina Goya®

Recipe Tags

Venezuelan Patacones Sandwich

Ingredients

Directions

Venezuelan Patacones Sandwich

Ingredients

Directions

Reviews

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