Tibetan-inspired Catrachitas

Ingredients

In this Tibetan-inspired adaptation of Catrachitas, we replace the traditional Honduran spices with Tibetan spices such as cumin, turmeric, and Sichuan pepper. Additionally, we incorporate Tibetan vegetables like bok choy and daikon radish to enhance the flavors and textures. The fusion of these ingredients creates a new and exciting twist on the original dish, infusing it with the essence of Tibetan cuisine. We alse have the original recipe for Catrachitas, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon Sichuan pepper 1 teaspoon Sichuan pepper
• 1 daikon radish, julienned 1 daikon radish, julienned
• 2 carrots, julienned 2 carrots, julienned
• 2 cups bok choy, chopped 2 cups bok choy, chopped
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Peel the plantains and cut them into thin slices.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat.
3. 3.
   Fry the plantain slices until golden brown and crispy. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the cumin powder, turmeric powder, and Sichuan pepper to the skillet. Stir well to coat the onions and garlic with the spices.
6. 6.
   Add the julienned daikon radish and carrots to the skillet. Cook for 2-3 minutes until slightly tender.
7. 7.
   Stir in the chopped bok choy and cook for an additional 2 minutes until wilted.
8. 8.
   Season with salt to taste.
9. 9.
   Arrange the fried plantain slices on a serving platter and top with the Tibetan-inspired vegetable mixture.
10. 10.
    Garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy the fusion flavors of Tibetan-inspired Catrachitas!

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor and softer texture.
• Sichuan pepper — Toast the Sichuan pepper in a dry skillet before using to enhance its aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the Tibetan-inspired vegetable mixture.
• Serve the Catrachitas with a side of Tibetan-style hot sauce for those who enjoy spicier flavors.
• If you prefer a milder taste, reduce the amount of Sichuan pepper in the recipe.
• Experiment with different herbs for garnishing, such as mint or Thai basil, to add a unique twist to the dish.
• To make the dish more substantial, serve it with steamed rice or Tibetan-style noodles.

Serving advice

Tibetan-inspired Catrachitas is best served hot as a main course. It can be enjoyed on its own or accompanied by steamed rice or Tibetan-style noodles for a more filling meal. Serve it with a side of Tibetan hot sauce for those who prefer an extra kick of spice.

Presentation advice

Arrange the crispy fried plantains on a platter and generously top them with the Tibetan-inspired vegetable mixture. Garnish with fresh cilantro for a pop of color. The vibrant yellow of the plantains combined with the colorful vegetables creates an eye-catching presentation. Serve it family-style, allowing everyone to dig in and savor the flavors.