Beef Tacos with Fried Plantains



Beef Tacos - NOT from a box !

The first time I made my own plantain chips was in Nicaragua.  We were on vacation there for 2 months and invited our new neighbours to come over and watch the Superbowl.  Tony and Michele who are from Vancouver, go to their beautiful vacation home in San Juan del Sur for a few months every year.  They quickly became very dear friends of ours.  Well Tony and Michele, lucky duckies, are back there now and will be for a few months.  So this post is for you guys!  I'm sure you're having a blast in your backyard oasis, stargazing, hanging out at the beach and eating the awesome food!  We miss you!

In my previous life, tacos always started with the purchase of a box containing taco shells, salsa and spice mix for the beef.  There is definitely a fresher taco to be had than that!  Seriously, those boxes make life easier, yes, but only short term.  We are healthier and feel so much better when we take a bit more time to make our meals with whole, natural foods!

beef tacos

1 lb ground beef

1 medium onion

3 garlic cloves, minced

3 medium roma tomatoes, pureed in food processor with skin on

cumin, ground coriander, chili powder, salt and pepper

1. In a medium frying pan on medium-high heat, cook ground beef until almost done.
2. Add onion and garlic, cook until onion is soft.
3. Add tomato puree and spices.
4. Stir, cook, taste, adjust spices to your taste!
5. Suggestions for toppings: lettuce, diced tomatoes, Guacamole, shredded cheese and salsa. 

Paleo, Candida and Wild Rose D-Tox: Serve on lettuce shell (no cheese!!)

Gluten-Free: Serve on corn tortillas

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plantain chips

green plantains

oil, for frying (I use grapeseed oil)

salt

1. Peel plantains
2. Slice thinly with a slicer.  (You can also slice them lengthwise)
3. Heat pan to medium-high, put about 1/2 inches oil and fry in batches, making sure to separate the plantains before placing in the oil.
4. Stir often, until just starting to turn golden brown.
5. Put on paper towel to absorb excess oil and sprinkle with salt.

Note: Green plantains can be very tricky and difficult to peel.  My friend Jorlene in Nicaragua, showed me the way the locals do it, just follow these steps: http://latinfood.about.com/od/cookingbasicstips/ss/peelplantain.htm.  On TV, I've seen green plantains parboiled, with skin on, prior to peeling.  This made peeling much easier, but I've never tried it.  I'd rather save myself (or hubby) having to wash another pot!
           In Nicaragua, they serve plantain chips with a mayo/ketchup mixture.  Or have them plain and enjoy!