Tajadas con carne molida 🇭🇳

Cut half a cabbage finely.

Chop half a red onion.

Peel and dice 2 small carrots.

Peel and dice 2 potatoes.

Chop 5 cloves of garlic.

Dice a piece of sweet pepper.

Cut green plantains into thin slices lengthwise and place them on a tray.

Add 1 tablespoon of Honduran recado, 1 tablespoon of salt, thyme, and cumin to taste.

Prepare about 2 cups of tomato sauce and add all the chopped vegetables including a sprig of cilantro.

Wash the cabbage before using.

In a pan, heat olive oil over medium-high heat and fry the vegetables.

Add 2 pounds of ground chicken to the pan and cook for approximately 20 minutes with the pot covered.

Add 1 teaspoon of salt to the chopped onion.

Pour in approximately 1 cup of hot water from a beet and 4 tablespoons of vinegar into the sauce.

If using prepared sauce, heat it in a fryer with high heat and very hot oil.

Fry the plantain slices for approximately 3 minutes, or 2.5 minutes if using green bananas, ensuring they don't get too crispy.

Once the plantains are golden, take them out and place them on a plate.

Layer the dish by placing the plantain slices first, followed by the cabbage and cilantro on top, then the ground meat, tomato sauce, pickled onion, and grated cheese to taste.

Equipment Needed

Spice Level:

Allergens