Entree: Honduras – Northern Culinary Region – Tajadas con Carne Molida (Sliced ripe fried plantains topped with seasoned ground beef)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 3 large ripe plantains, peeled and sliced lengthwise into 1/4–1/2 in (6–12 mm) slices
- 2 cups (480 ml) vegetable oil for frying
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil for the beef
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced (about 8 g)
- 1 medium tomato, diced (about 1 cup / 180 g)
- 1/2 red bell pepper, small dice (about 1/2 cup / 75 g)
- 1/4 cup (60 ml) tomato sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro
- Optional: 1 small jalapeño or chile, seeded and finely chopped
Instructions
1. Heat the 2 cups (480 ml) vegetable oil in a deep skillet or heavy pot over medium-high heat to about 350°F (175°C). Fry plantain slices in batches until golden brown and tender, 2–4 minutes per side. Drain on paper towels and keep warm.
2. In a separate large skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic (and jalapeño if using) and cook 30 seconds until fragrant.
3. Add 1 lb (454 g) ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in diced tomato, red bell pepper, tomato sauce, ground cumin, oregano, smoked paprika, salt, and black pepper. Reduce heat to medium-low and simmer 6–8 minutes until flavors meld and mixture thickens slightly.
5. Finish the beef with 2 tbsp (30 ml) lime juice and 2 tbsp (8 g) chopped cilantro. Taste and adjust seasoning.
6. To serve, arrange fried tajadas on a platter and spoon the warm carne molida over them. Garnish with extra cilantro and lime wedges.
