1 1/2 lbs beef flank steak
3 cups water
2-3 T oil
1 cup onion, chopped
1 cup tomatoes, chopped
1 cup tomatillos, chopped
2 -3 guajillo chilies, warmed over a flame, seeded and chopped (or can use jalapenos)
salt and pepper, to taste
1 lb potatoes, peeled and chopped
2 -3 carrots, peeled and chopped
1/2 cup breadcrumbs
2 handfuls cilantro, chopped
2 cups white rice
2 tablespoons peanut oil
2 cups mixed vegetables ( carrots, celery, sweet red peppers and peas)
4 cups chicken, beef, or vegetable broth
salt and pepper
Tostones (Fried Plantains)
I actually make these often. We love them. Plantains are a starchy side to any meal. Below is a picture of a ripe plantain. For this recipe I like to use unripe ones - the ones that are still green. (I just forgot to take a picture of it before I made them!) The green ones aren't sweet like ripe ones. They taste more like a potato, if I have to describe it. Later on in the week, I will make baked plantains with a ripe one. It's ok to use the yellow ones or the black ones. The more black they are, the sweeter they are.
Also, as you can see, I kinda burnt these that I made. I tend to do that when I have too many things going on at once. They were still good!
2 unripe plantains
1/2 cup oil
Peel the plantains and cut 1-inch slices. Heat oil in a pan and fry plantains on each side until golden. Remove from pan and let them drain on paper towel. Flatten each piece with a glass until about 1/3-inch thick. Fry each on both sides until golden. Remove from pan and drain on paper towel. Sprinkle with salt.