👨‍🍳 Instruktioner

1. 1

   Peel the green plantains and slice them thinly (about 1/8 inch thick) lengthwise or crosswise. You can use a mandoline for uniform slices.

2. 2

   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown and crispy on both sides. Drain on paper towels.

   ⏱️ 10-15 minutes

   💡 Proffstips: Do not overcrowd the pan. Adjust heat as needed to prevent burning.
3. 3

   While the plantains are frying, prepare the meat. In a separate skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3-4 minutes.

   ⏱️ 4 minutes
4. 4

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.

   ⏱️ 8 minutes
5. 5

   Stir in the tomato paste, cumin, salt, and pepper. Add the water or beef broth and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly.

   ⏱️ 7 minutes
6. 6

   To serve, arrange the fried tajadas on a platter. Spoon the seasoned ground beef mixture over the tajadas. Top with shredded cabbage and drizzle with Honduran crema or sour cream, if desired.