Tajadas Recipe
Latin American · Side dish · 15 min total
Tajadas are sweet fried ripe plantains, a popular side dish or snack in Latin American cuisine. This recipe yields crispy, caramelized plantain slices perfect for serving with meals or as a dessert.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 large ripe plantains (yellow with black spots)
- 1/4 cup vegetable oil
- 1/4 teaspoon salt (optional)
Instructions
- Peel the plantains by cutting off the ends and making a slit along the length of the skin. Remove the peel and slice the plantains diagonally into 1/2-inch thick slices.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place the plantain slices in the hot oil in a single layer, without overcrowding. Fry for 2-3 minutes per side, until golden brown and caramelized.
- Using a slotted spatula, transfer the tajadas to a paper towel-lined plate to drain excess oil. Sprinkle with salt if desired. Serve immediately.
Tips
- For extra sweetness, use very ripe plantains with black skins.
- Tajadas can be served with sour cream, refried beans, or as a side to grilled meats.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet or oven.
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