Tajadas
Fried sweet plantains - ripe plantains sliced and fried until caramelized and tender, a classic Venezuelan side dish.
🧂 Ingredients
- 2 Very ripe plantains(The skin should be mostly black and the flesh very soft. This indicates maximum sweetness and caramelization potential.)
- Approximately 2-3 cups Neutral oil for frying(Such as vegetable, canola, or sunflower oil. Enough to generously cover the plantain slices.)
- Pinch (optional) Salt(To taste, for serving.)
👨🍳 Instructions
- 1
Prepare the plantains: Using a sharp knife, trim off the ends of the plantains. Make a shallow cut lengthwise along the skin, being careful not to cut into the flesh. Peel off the skin. Slice the plantains diagonally into pieces about 1/4-inch (0.6 cm) thick. Aim for uniform thickness for even cooking.
⏱️ 5 minutes - 2
Heat the oil: Pour the oil into a deep skillet or pot, ensuring it's at least 1-inch deep. Heat the oil over medium-high heat until it reaches 170°C (340°F). You can test the oil by dropping a small piece of plantain into it; it should sizzle immediately and float to the surface.
⏱️ 5 minutes - 3
Fry the plantains: Carefully add the plantain slices to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for about 4-7 minutes per side, or until they are deeply golden brown, caramelized, and tender. Flip them gently with tongs to ensure even browning.
⏱️ 10-15 minutes - 4
Drain and season: Remove the fried plantains from the oil using a slotted spoon or spider strainer and place them on a plate lined with paper towels to absorb excess oil. Immediately sprinkle with a pinch of salt, if desired, while they are still hot. Serve warm.
⏱️ 2 minutes
💡 Pro Tips
- ✓Use plantains that are very ripe, with black or dark brown skin. This ensures they are sweet and soft, leading to the best caramelization.
- ✓Do not overcrowd the frying pan. Frying in batches ensures the oil temperature remains stable and the plantains fry evenly, rather than steaming.
- ✓Tajadas are a quintessential component of Pabellón Criollo, Venezuela's national dish, often served alongside shredded beef, black beans, and rice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve topped with crumbled queso fresco or other mild white cheese.
- For extra caramelized tajadas, fry them slightly longer until the edges are almost crisp, then briefly bake them at 180°C (350°F) for a few minutes to enhance caramelization.