[/su_brhrbr]Tajadas are a dish of fried plantains that are sliced diagonally. It is a typical food of Caribbean and South American countries including Nicaragua, Colombia, Honduras, Panama, and Venezuela. It is sometimes served with grated cheese.
- 2 overripe plantains, peeled, cut diagonally ¼ - ½ cm thick (see notes)
- vegetable oil, for frying
- Heat vegetable oil over medium-high heat. (see notes)
- Once oil is hot, fry plantains, working in batches, until flesh is golden on all sides and edges are slightly burnt; transfer to a paper towel-lined plate.
- Let plantains drain on paper towels. Serve hot.
The perfect plantain for tajadas should have its peel almost completely black with a little bit of yellow, ensuring it has ripened completely
If the plantain is mostly yellow the tajadas will come out dry and not as sweet and;
If the plantain is almost green, make patacones (green plantain chips). Oil Temperature
The oil should be very hot. Test the temperature by dipping a plantain slice into the pan. If the oil sizzles immediately it is ready to use.