Aprendé a preparar una fritanga tradicional con la chef Mey y "La Nica en Inglaterra"

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber while flour tortillas are usually cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are generally cheaper than breasts.

Start by preparing the gallo pinto with a generous amount of vegetable oil in a skillet.

Add chopped onion and bell pepper (chitoma) to the skillet and sauté until the onion becomes translucent.

Once the onion is translucent, add the cooked beans (frijoles) to the skillet and mix well.

Fry the gallo pinto until it reaches a nice aroma and flavor, stirring occasionally.

In a separate skillet, heat more vegetable oil to fry the tajadas (fried plantains).

Ensure the oil is hot enough before adding the tajadas to prevent them from becoming soggy.

Fry the tajadas until they are golden brown and crispy.

Remove the tajadas from the oil and place them on paper towels to absorb excess oil.

Prepare the carne asada by marinating the beef flank steak in lime juice, minced garlic, chopped onion, cumin, oregano, black pepper, and salt for at least 1 hour.

Preheat the grill to medium-high heat.

Remove the steak from the marinade and pat dry with paper towels.

Grill the steak for 5-7 minutes on each side until desired doneness is reached.

Let the steak rest for 5 minutes before slicing against the grain.

Warm the corn tortillas on the grill or in a pan until pliable.

Slice the grilled steak into thin strips.

Assemble tacos with steak, sautéed peppers, salsa, avocado, and cilantro in tortillas.

Serve with gallo pinto and fried tajadas on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary