Ingredients
Carne asada
- 800 gbeef flank or skirt, cut into thin steaks
- juice of 2 sour oranges (or 1 orange plus 1 lime)
- 5garlic cloves, crushed
- 1 tspground cumin
- 1 tspdried oregano
- 2 tspsalt
- 1 tspblack pepper
Plate components
- 300 gcooked red silk beans, refried with onion, garlic and 3 tbsp oil
- 300 glong-grain rice, cooked with onion, garlic and a little oil
- 2ripe plantains, peeled and sliced on the diagonal
- 100 gchorizo hondureno, sliced (optional)
- 100 gqueso duro, grated
- 150 mlmantequilla crema
- 1avocado, sliced
- 8corn tortillas, warmed
Chismol
- 3tomatoes, deseeded and finely diced
- 1onion, finely diced
- 1green pepper, finely diced
- 1small bunch coriander, chopped
- juice of 2 limes
- salt
Directions
- Marinate the beef in the sour orange juice, garlic, cumin, oregano, salt and pepper for at least 2 hours, or overnight in the refrigerator.
- Make the chismol by tossing the tomato, onion, pepper and coriander with lime juice and salt; let it sit 20 minutes so the juices come out.
- Fry the plantain slices in 1 cm of hot oil over medium heat until deep gold and caramelised at the edges, 2–3 minutes a side, then drain.
- Refry the beans until thick and glossy and keep warm; cook the rice so the grains stay separate.
- Get a griddle or charcoal grill fiercely hot. Cook the beef 2–3 minutes a side for medium, until well charred outside and still pink within, then rest 5 minutes and slice across the grain.
- Fry the chorizo slices in the same pan for 2 minutes if using, so they release their red fat.
- Build each plate as a landscape rather than a mound: sliced beef, a scoop of beans, rice, three plantain slices, avocado, a spoon of chismol, cheese grated over the beans and a stripe of crema.
- Serve with hot corn tortillas wrapped in a cloth and a wedge of lime.
Technique
- Plato tipico is an assembly, not a single recipe. Every element is cooked separately and the plate is judged on balance: something charred, something creamy, something sharp, something sweet.
- Sour orange is the defining marinade acid across Honduras; straight lime alone tastes thin by comparison.
- Rest the beef before slicing or the juices run into the beans and everything goes soggy.
Substitutions
- No sour orange: mix 2 parts orange juice with 1 part lime and 1 part grapefruit juice.
- Flank can be replaced by sirloin cut thin, but avoid thick cuts; the point is fast, hard charring.
Variations
- The mountain version around Santa Rosa de Copan adds a slab of fried queso and pickled onions.
- Some plates come with a fried egg on top and huevos rancheros style sauce for breakfast service.
History
The composed national plate of grilled beef, beans, rice, plantain, cheese and chismol served in restaurants across the country.
Frequently asked questions
What is Plato típico?
Plato típico is a main from Honduras: grilled beef with beans, rice, plantains, and chismol. The composed national plate of grilled beef, beans, rice, plantain, cheese and chismol served in restaurants across the country.
How long does Plato típico take to make?
Plato típico takes 40 min of preparation and 45 min of cooking. The recipe makes 4 servings. It is rated medium to make.
What can I substitute in Plato típico?
Yes, within limits. No sour orange: mix 2 parts orange juice with 1 part lime and 1 part grapefruit juice. Flank can be replaced by sirloin cut thin, but avoid thick cuts; the point is fast, hard charring.
What is the most important thing to get right in Plato típico?
Build each plate as a landscape rather than a mound: sliced beef, a scoop of beans, rice, three plantain slices, avocado, a spoon of chismol, cheese grated over the beans and a stripe of crema.
