The quintessential Honduran meal featuring carne asada, refried red beans, rice, fried plantains, scrambled eggs, fresh cheese, and warm tortillas served together on one plate.
Ingredients
500g beef skirt steak
2 cups red beans, cooked and mashed
2 cups white rice, cooked
2 ripe plantains, sliced
4 eggs
200g queso fresco
8 corn tortillas
2 tbsp vegetable oil
1 onion, sliced
Salt and pepper
Lime wedges
Instructions
1Season the skirt steak generously with salt, pepper, and lime juice. Grill or pan-sear over high heat until charred on the outside and medium inside, about four minutes per side.
2Mash cooked red beans in a skillet with a tablespoon of oil and cook, stirring frequently, until thick and creamy. Season with salt.
3Fry plantain slices in oil until golden and caramelized on both sides, about three minutes per side. Drain on paper towels.
4Scramble eggs in a lightly oiled pan until just set. Warm tortillas on a dry comal or griddle.
5Arrange everything on a large plate: sliced carne asada, refried beans, rice, fried plantains, scrambled eggs, crumbled queso fresco, and warm tortillas.
Did You Know?
Plato tipico is so central to Honduran identity that nearly every comedor in the country serves some version of it, and debates over the best one can last for hours.