We present the original recipe of Tapado Olanchano, a typical dish from Honduras that allows you to appreciate a combination of diverse flavors, including meats and vegetables.
A typical dish whose origin dates back to the Olancho region. A recipe passed down through generations, becoming an emblematic part of Honduran cuisine.
We invite you to prepare this exquisite recipe together!
Tapado Olanchano
Ingredients
1 ½ kilogram of Salted beef
1 ½ kilogram of Smoked pork ribs
1 kilogram of Pork sausage
1 kilogram of Pork cracklings
2 Tomatoes
1 Large onion
2 Sweet chili peppers
3 Peeled garlic cloves
3 Ripe plantains
1 kilogram of Peel and cut yuca
5 Green bananas chopped
5 Chopped cilantro leaves
½ cup of Chopped coriander
1 tablespoon of Meat stock
1 tablespoon of Chicken stock
1 tablespoon of Seasoning
1 tablespoon of Vegetable shortening
1 pinch of Salt
1 teaspoon of Achiote
1 pinch of Pepper
Preparation
Step 1 : Salted beef should be soaked in a pot with water overnight.
Step 2 : The next day, remove the beef, rinse it, and cut it into pieces along with the pork ribs.
Step 3 : In another pot with enough water, place the beef and cook for about 40 minutes to begin softening.
Step 4 : Then, add the ribs and cook for an additional 30 minutes or until tender.
Step 5 : After cooking the meats, remove them from the pot, place in a colander, and reserve a little more than half of the broth.
Step 6 : Finely chop the tomatoes, onion, chili, and garlic, and set aside.
Step 7 : In a hot skillet with fat, brown the sausages, remove, and in the same skillet sauté the freshly chopped vegetables before removing from heat.
Step 8 : Peel the plantains, set aside the shells, and cut into slices.
Step 9 : Cover the bottom of a large pot with some plantain shells, add the yuca, and alternate layers of meat, pork, sausage, cracklings, banana, cilantro, and culantro, placing the slices of ripe plantain on top.
Step 10 : Dilute the seasonings with the achiote in the reserved broth and add to the pot.
Step 11 : Cover the top with remaining plantain shells, cover, and cook until yuca and bananas are soft.
Step 12 : Once everything is tender, remove from heat, serve hot, and sprinkle with more fresh cilantro.
