Plato Típico Hondureño

Step by stepInstructions

1. Marinate the steak with the sour orange juice, garlic, cumin, oregano, salt, and pepper for at least one hour
2. Cook the rice: rinse it, toast it briefly in a little oil, add two cups of water and salt, and simmer covered until fluffy
3. Make the chismol by dicing the tomatoes and onion finely and mixing with the culantro, a squeeze of lime, and salt
4. Warm the beans gently in their broth, keeping them soupy
5. Fry the plantain slices in oil until deep golden and caramelized on both sides, then drain
6. Grill the steak over high heat for three to four minutes per side for medium, rest it, then slice against the grain
7. Plate the rice, beans, tajadas, and beef, and serve with warm tortillas, chismol, avocado, and a dollop of crema