Tajadas Recipe

Peel the plantains

Cut off both ends of each ripe plantain. Make a shallow lengthwise slit through the peel without cutting into the flesh, then pry open the skin and remove it. If the plantain is very ripe and sticky, you can slice off a sliver of the peel to help release it.

Slice

Slice each peeled plantain on the diagonal into 1/4 inch to 3/8 inch (6–9 mm) thick slices. Diagonal slices give a larger surface area and attractive shape for tajadas. Aim for consistent thickness so they cook evenly.

Heat oil in a heavy skillet or frying pan over medium heat until shimmering but not smoking (about 350°F/175°C if using a thermometer). Use enough oil so slices can float slightly and cook evenly—about 1/2 to 1 inch deep in the pan.

Test a slice by adding one to the oil; it should sizzle gently. Carefully add a single layer of plantain slices to the oil without overcrowding the pan. Fry in batches if necessary.

Fry slices 1½ to 3 minutes per side, flipping when the first side is golden brown and caramelized. Ripe plantains will become deeply golden to amber and fragrant. Adjust heat as needed so they brown without burning (reduce heat slightly if browning too fast).

When both sides are golden and tender, use a slotted spoon or spatula to transfer tajadas to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of salt while still hot so it adheres.

If desired, squeeze a little lime or lemon juice over the tajadas to brighten the flavor. Sprinkle with crumbled queso fresco or grated Parmesan and chopped cilantro for a salty, fresh contrast.

Serve warm as a side dish, snack, or component of a larger meal (popular with rice and beans, fried cheese, eggs, or as part of a bandeja). Tajadas are best eaten the same day while crisp at the edges and tender inside.