Tajadas are sweet-savory strips of ripe plantain that have been fried until golden and caramelized. The word tajada means "slice," and to make tajadas the plantain is cut lengthwise into long strips. Tajadas are often served alongside a full plate of food, like a garnish.
Choose ripe plantains for this dish, which look almost black on the outside, and are sweeter and less starchy than the green ones.
- 4 ripe plantains
- 1/4 cup vegetable oil
- Salt (to taste)
- Cut the pointy tips off of each end of the plantains. Use a sharp knife to score cuts through the skin down the length of the plantain in several places.
- Peel the skin off the plantains, then slice each one in half lengthwise. Slice each of those pieces in half lengthwise as well, so that you have four long slices from each plantain.
- Heat the oil in a heavy skillet over medium heat and fry the plantain slices until dark golden brown on each side.
- Drain the slices on a paper towel and sprinkle them with salt. Serve warm.