Ingredients with Measurements:
- 1 pound of carne-de-sol
- 2 ripe plantains
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 1 teaspoon of paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Soak the carne-de-sol in water for 2 hours to remove excess salt. Drain and pat dry with paper towels.
2. Cut the carne-de-sol into thin strips and set aside.
3. Peel the plantains and cut them into 1-inch slices.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Add the carne-de-sol to the skillet and cook for 5-7 minutes until browned on all sides.
7. Add the paprika, salt, and pepper to the skillet and stir to combine.
8. Add the plantains to the skillet and cook for 3-4 minutes until they are golden brown.
9. Serve hot and enjoy!
- Time:
Preparation time: 2 hours (soaking time for carne-de-sol)
- Cooking time: 15-20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 32g
- Protein: 22g
Substitutions for ingredients:
- Carne-de-sol can be substituted with flank steak or sirloin steak.
- Plantains can be substituted with sweet potatoes or yams.
Variations:
- Add sliced onions and bell peppers to the skillet for extra flavor.
- Serve with a side of rice and beans.
Tips and tricks:
- Be sure to soak the carne-de-sol to remove excess salt.
- Use tongs to flip the carne-de-sol and plantains in the skillet.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
Troubleshooting advice:
- If the plantains are not cooking evenly, adjust the heat or flip them over.
Food safety advice:
- Be sure to cook the carne-de-sol to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice and beans.
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Region: Brazilian