Honduras Tajadas with Grilled Beef & Pickled Onion – A Must Try Street Food Hondureño 🇭🇳

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor, while lemon juice is often more accessible.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt reduces calories while maintaining creaminess.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Welcome to Backyard Chef, today we're making Honduran tahadas.

Trim the fat cap off the strip loin sirloin.

Make a marinade with lime juice, orange juice, soy sauce, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and oil.

Place the meat in a bag with the marinade and let it sit for at least an hour.

Prep the cabbage by slicing it thinly.

Prepare the salsa by dicing red pepper, onion, and tomatoes, and adding jalapenos if desired.

Make chimol by dicing cucumber and red onion, adding lime juice, salt, cumin, and cilantro.

Slice the green bananas diagonally for frying.

Make pickled onions by soaking sliced onions in vinegar, sugar, salt, and water.

Prepare a mayo by mixing mayonnaise with grated garlic, lime juice, and a little water to make it pourable.

Cook the salsa ingredients together until softened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary