Plato Tipico Recipe
scrambled eggs mixed with tomatoes, onions, and green peppers. served with casamiento or refried beans, plantains, crema, queso duro, and two handmade corn tortillas.
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Ingredients
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Egg Mixture
Casamiento (rice & beans) or Refried Beans (choose one)
Plantains
Toppings & Sides
Method
Egg Mixture
- 1
- 2
Whisk eggs
In a medium bowl, crack the 4 eggs, add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until uniform and slightly frothy.
- 3
Cook vegetables
Heat 2 tablespoons vegetable oil (or butter) in a nonstick skillet over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds more. Add the diced tomato and cook 1–2 minutes until some moisture has released but not completely broken down.
- 4
Scramble eggs
Reduce heat to medium-low. Pour the whisked eggs over the softened vegetables. Let sit 10–15 seconds to start setting, then gently stir with a spatula, folding from the edges toward the center. Cook until eggs are softly set but still moist, about 2–3 minutes. Remove from heat to avoid overcooking.
Casamiento (rice & beans) or Refried Beans
- 5
Casamiento (mix rice and beans)
If you choose casamiento: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add cooked rice and warm 1 minute. Add 1 cup cooked beans and stir to combine. Season with 1 teaspoon cumin and 1 teaspoon salt, stirring until heated through, 3–4 minutes. Lightly mash some of the beans with the back of a spoon to bind the mixture, then taste and adjust salt.
- 6
Refried beans option
If you choose refried beans: Heat 1 tablespoon lard or vegetable oil in a skillet over medium heat. Add 1 cup canned beans (with a tablespoon or two of their liquid) and cook 2 minutes. Mash the beans in the pan with a potato masher or spoon to desired texture, adding a little water or bean liquid as needed to loosen. Cook until creamy and warmed through, 3–5 minutes. Season to taste with salt.
Plantains
- 7
Prepare plantain
Peel the ripe plantain and cut on the diagonal into 1/2-inch thick slices.
- 8
Fry plantains
Heat about 1/2 to 3/4 cup vegetable oil in a skillet over medium-high heat until shimmering. Add the plantain slices in a single layer (work in batches if needed). Fry until golden brown on each side, 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle lightly with 1 teaspoon salt while hot.
Toppings & Assembly
- 9
- 10
Plate the dish
On a plate, place a scoop (about 3/4 cup) of casamiento or 1/2 cup refried beans to one side. Add the scrambled eggs mixed with tomatoes, onions and green peppers next to it. Arrange two fried plantain slices on the plate. Place the warm tortillas folded or flat alongside.
- 11
Add crema and cheese
Dollop 4 tablespoons crema on the plate or drizzle over the eggs. Crumble 1 ounce queso duro over the eggs and beans. Garnish with chopped cilantro and serve lime wedges on the side if using.