Entree: Nicaragua – Northern Culinary Region – Tajadas con Carne (Fried ripe plantain slices topped with savory Nicaraguan-style seasoned beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 4 large ripe plantains, about 2 lb (900 g)
- 2 cups (480 ml) vegetable oil for frying
- 1.5 lb (680 g) flank or skirt steak, thinly sliced against the grain
- 2 tbsp (30 ml) vegetable oil for sautéing beef
- 1 medium yellow onion, thinly sliced (about 6 oz/170 g)
- 1 medium red bell pepper, thinly sliced (about 6 oz/170 g)
- 1 medium tomato, chopped (about 5 oz/140 g)
- 3 cloves garlic, minced (about 1 tbsp/9 g)
- 1/4 cup (60 ml) sour orange juice (naranja agria) or substitute 2 tbsp orange juice + 2 tbsp lime juice
- 1/2 cup (120 ml) beef broth or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving
Curtido (simple pickled cabbage)
- 2 cups (160 g) shredded red cabbage
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 g) salt

Instructions

1. Peel plantains and cut each lengthwise into 1/4- to 1/2-inch (6–12 mm) slices. Heat vegetable oil in a heavy skillet or fryer to 350°F (175°C). Fry plantain slices in batches until golden brown and tender, about 2–3 minutes per side; drain on paper towels and season lightly with salt.
2. While plantains fry, combine curtido ingredients in a bowl and toss; set aside to pickle at room temperature while you cook the beef.
3. In a bowl, toss the sliced beef with sour orange juice, 1/2 tsp salt, cumin, and black pepper; let marinate 10–15 minutes.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add sliced onion and red bell pepper and sauté until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Add marinated beef to the skillet and spread into a single layer. Let sear without disturbing for 2 minutes, then stir and continue cooking until beef is browned and cooked through, about 4–6 minutes total.
6. Stir in chopped tomato and beef broth; simmer until liquid reduces slightly and flavors concentrate, about 3 minutes. Taste and adjust seasoning with salt and pepper.
7. To serve, arrange a layer of tajadas on each plate, top with a generous portion of the seasoned beef, add a spoonful of curtido, garnish with cilantro and lime wedges, and serve hot.