The Chiapas Style Plantain Tacos (Tacos de plátano macho al estilo de Chiapas)
A traditional dish of the Southeast of Mexico, more precisely the state of Chiapas, let’s see today how to make the “Tacos de Plátano” or tacos with plantain; typically these tacos are served with a Chimole salsa, so I also included here the procedure to make this salsa.
Recipe for Tacos from Chiapas
Ingredients for 4-5 people:
* 12 corn tortillas
* 1/2 cup oil
* 3 lb. (1 1/2 kg.) Very ripe plantains
* 1 1/2 cups chimole salsa
* Fresh cilantro leaves
* Softened lard
Salsa Chimole:
* 5 ancho chiles
* 2 tortillas
* 2 cloves garlic
* 6 peppers
* 1/2 teaspoon achiote
* 7 tablespoons (100 grams) softened lard
* 3 red tomatoes
* 3 epazote leaves, or equivalent
* Salt
Making this recipe:
1) First let’s prepare the chimole salsa: remove the seeds from the chiles: roast the chiles then put them in 4 cups boiling water. Fry tortillas to a crisp, but not burning them. Remove from heat and to the water with the chillies.
Blend to liquefy together the garlic, the peppers, achiote, chiles and the crisp tortillas. Dissolve this mixture in the liquid preparation. Heat up the lard and fry the peeled, seeded and chopped tomatoes, finally add the epazote leaves.
Remove from heat, mix all ingredients, then simmer for fifteen minutes.
2) Peel the plantains: if you chose very ripe plantains this will be easier. Slice them in rolls. Pour some olive oil in a pan, heat it up and and fry all the plantain slices.
3) In the same pan, fry the tortillas in the same fat, frying without browning them.
4) Preparing the tacos, on each tortillas place a few slices of fried plantain, top the tacos with some of the salsa chimole we did in step 1 then some cilantro leaves; after fold them the usual taco way.
* 12 corn tortillas
* 1/2 cup oil
* 3 lb. (1 1/2 kg.) Very ripe plantains
* 1 1/2 cups chimole salsa
* Fresh cilantro leaves
* Softened lard
Salsa Chimole:
* 5 ancho chiles
* 2 tortillas
* 2 cloves garlic
* 6 peppers
* 1/2 teaspoon achiote
* 7 tablespoons (100 grams) softened lard
* 3 red tomatoes
* 3 epazote leaves, or equivalent
* Salt
Making this recipe:
1) First let’s prepare the chimole salsa: remove the seeds from the chiles: roast the chiles then put them in 4 cups boiling water. Fry tortillas to a crisp, but not burning them. Remove from heat and to the water with the chillies.
Blend to liquefy together the garlic, the peppers, achiote, chiles and the crisp tortillas. Dissolve this mixture in the liquid preparation. Heat up the lard and fry the peeled, seeded and chopped tomatoes, finally add the epazote leaves.
Remove from heat, mix all ingredients, then simmer for fifteen minutes.
2) Peel the plantains: if you chose very ripe plantains this will be easier. Slice them in rolls. Pour some olive oil in a pan, heat it up and and fry all the plantain slices.
3) In the same pan, fry the tortillas in the same fat, frying without browning them.
4) Preparing the tacos, on each tortillas place a few slices of fried plantain, top the tacos with some of the salsa chimole we did in step 1 then some cilantro leaves; after fold them the usual taco way.
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