Plantain beef tacos à la Sajin 👨🏿‍🍳🌮🍌 Ingredients - 1 kg beef - 1 large red onion - 1 red bell pepper - 6 garlic cloves, grated - 2 spring onions - 1 large tomato - 2 tbsp tomato paste - 3 sprigs fresh thyme - 2 sprigs fresh rosemary - Spices: 1 tbsp black pepper, 1 tbsp vegetable bouillon powder, 1 tbsp dried soup vegetables, 1 tbsp chicken stock powder, 1 tsp salt - 2 ripe plantains - 200 g cornstarch - 100 g all-purpose flour (plus more if needed) - 1 egg - 350 g shredded mozzarella Guacamole - 1 avocado - Juice of ½ lime - 6 cherry tomatoes, finely diced - 1–2 tbsp cream - Salt and black pepper Instructions 1. Season the beef with salt. Heat a little olive oil in a pan and sear the beef on all sides until nicely browned. 2. Finely dice the onion, spring onions, and red bell pepper. Roughly chop the tomato. 3. Heat a little olive oil in a large oven-safe Dutch oven or casserole dish. Sauté the grated garlic, bell pepper, spring onions, and onion over high heat. Add the chopped tomato and tomato paste, then stir in the spices. Place the beef back into the pot and pour in about 400 ml of water. Cover and cook in a 250°C (480°F) oven for 1½ hours. 4. Peel the plantains and cut them into quarters. Boil them in water for 45 minutes. Mash them very well, or blend them with a little water (don’t add too much) until smooth. 5. Transfer the mashed plantains to a large bowl. Add the cornstarch, flour, a pinch of salt, and the egg. Mix everything into a dough. If the dough is too wet, gradually add more flour until it becomes workable. Finally, mix in 2 tbsp of olive oil. 6. Take small portions of the dough and place them on a sheet of plastic wrap. Cover with another piece of plastic wrap and press them into very thin rounds. Use a bowl or round cutter to cut out evenly shaped taco shells. Fry them in a little olive oil until golden brown on both sides. 7. Remove the beef from the oven and shred it. Strain the cooking liquid through a sieve. Mix about half of the sauce with the shredded beef and pour the remaining sauce into a small serving bowl for dipping. 8. Dip each taco shell into the sauce, then place it in a lightly oiled pan. Sprinkle with mozzarella and let it melt slightly. Add the shredded beef, fold the taco in half, and fry briefly on both sides until crispy and golden. 9. To make the guacamole, mash the avocado with the cream. Season with salt, black pepper, and lime juice, then top with the diced cherry tomatoes. Serve the tacos with the dipping sauce and the guacamole. Enjoy! 🫶🏿🌮 #beeftacos #tacos #WhatToEat #plantain #Recipe - @sajin.cooks