Tajadas de plátano are one of the most popular side dishes in Colombia. If you follow this blog you may have noticed that Colombians eat plantains prepared in every form imaginable and this way is delicious and simple to make.
INGREDIENTS
(6-8 SERVINGS)
3 Large very ripe plantains
½ cup vegetable oil
DIRECTIONS
1. Peel the plantains and cut diagonal into about ½ inch thick slices.
2. In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
3. Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
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Claudia
on Apr 26th, 2009
@ 10:55 PM:
These appear at Farmer’s Market and I am never sure what to do with them. Now, I have bookmarked this and they are finally coming to my kitchen!
Bobbi Gadget
on Apr 27th, 2009
@ 1:01 AM:
I LOVE Plantains! I first discovered this in Hawaii but also had a nice experience in San Francisco as well. There is also a bananna/custard mix that is also very delish- keep up the awesome work and nice picture by the way-
Bobbi G-
ericriveracooks
on Apr 27th, 2009
@ 8:07 PM:
You’re speaking my language, plantains!
eric
alexis
on Sep 29th, 2009
@ 9:30 AM:
omg! i thought i was the only 1 who loved plaintains! me and my aunt make them every year on the holidays or just a random day! we also make empanadas! yum i love plaintains!
Plantain Recipes, Part 1 « Kalu Yala
on Aug 19th, 2010
@ 5:56 PM:
[...] This week’s mission was to illustrate the use of the plantain in Panamanian cuisine. For this purpose, I decided to cook lentil soup with plantain, and boneless pork chops in a rosemary and black olives sauce accompanied by patacones and tajadas. [...]