Plato tipico recipe

A Honduran platter built around charcoal-grilled beef marinated in sour orange, ringed with chorizo, fried plantains, beans, cheese, raw chismol and corn tortillas.

4 hours and 40 minutesmedium12 ingredients

Ingredients

• 700 g beef skirt steak
• 200 ml sour orange juice
• 300 g chorizo
• 2 ripe plantains
• 400 g red beans
• 300 g white rice
• 8 corn tortillas
• 2 tomatoes
• 1 onion
• 1 bunch cilantro
• 150 g fresh cheese
• 150 g sour cream

How to make Plato tipico

1. Marinate 700 g of skirt steak for at least 4 hours in 200 ml of sour orange juice with 3 crushed garlic cloves, 1 tsp of cumin, salt and pepper.
2. Cook 400 g of red beans until soft, then mash and fry part of them into refried beans; cook 300 g of white rice separately.
3. Make the chismol raw and at the last minute: dice 2 tomatoes and half an onion, chop a bunch of cilantro, add lime juice and salt. Never cook it.
4. Slice 2 ripe plantains lengthwise into tajadas and fry them in hot oil until golden, about 3 minutes per side.
5. Grill the drained steak over charcoal or a very hot plate, 2 to 3 minutes per side, then rest it 5 minutes and slice across the grain.
6. Grill 300 g of chorizo alongside the beef until the casing blisters.
7. Warm 8 corn tortillas on the dry griddle until they puff.
8. Plate the beef and chorizo with rice, refried beans and tajadas, then add 150 g of crumbled fresh cheese and 150 g of sour cream.
9. Spoon the chismol on the side and serve with the hot tortillas.

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