Tajadas

Name: Tajadas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 4 very ripe plantains (black-skinned); Vegetable oil for frying; Pinch of salt

Tajadas (tah-HAH-dahs)

Fried Sweet Plantain Slices

⏱ Prep Time 5 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 245 kcal

Long diagonal slices of ripe sweet plantain fried until caramelized and golden with crispy edges — the sweet counterpoint to every savory Venezuelan meal.

Nutrition & Info

Protein 1.0g

Carbs 40.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

skillet paper towels sharp knife

Presentation Guide

Vessel: plate alongside main dish

Garnishes: none

Accompaniments: pabellon criollo, rice, beans

Instructions

1
Peel plantains and cut on a long diagonal into 5mm thick slices.
2
Heat oil in a skillet over medium heat — about 1cm deep.
3
Fry plantain slices in batches, 2-3 min per side, until deep golden and caramelized.
4
Drain on paper towels. Sprinkle lightly with salt.
5
Serve immediately — they lose crispiness quickly.

💡

Did You Know?

The perfect tajada requires patience — the plantain must be so ripe the skin is almost entirely black, which Venezuelans call "pintona."

Chef's Notes

Equipment Tips

skillet
paper towels
sharp knife

Garnishing

none

Accompaniments

pabellon criollo, rice, beans

The Story Behind Tajadas

Plantains arrived in Venezuela with Spanish colonizers from the Canary Islands and quickly became a dietary staple. Tajadas represent the simplest and most beloved preparation — ripe plantains transformed by hot oil into caramelized sweetness. They are inseparable from pabellon criollo and are served alongside virtually every Venezuelan main course.

🕐 Traditionally enjoyed side dish at lunch or dinner 📜 Origins: Colonial era

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