Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium firm plantains into 1/2-inch thick rounds and set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add 4 ounces of crumbled Mexican chorizo and cook, breaking it up with a spoon, until browned and crispy, about 7 minutes. Remove the chorizo with a slotted spoon and reserve, leaving the rendered fat in the pan.

3. 3

   Add 1/2 of a chopped yellow onion and 1 chopped red bell pepper to the same skillet and sauté for 5 minutes until softened.

4. 4

   Stir in 2 cloves of minced garlic and 1/2 teaspoon of ground cumin, cooking for 1 minute until fragrant.

5. 5

   Add the sliced plantains to the skillet and cook for 8-10 minutes, turning occasionally, until golden brown and tender.

6. 6

   Return the cooked chorizo to the skillet, add 1/4 cup of chopped fresh epazote, and squeeze in 1 tablespoon of fresh lime juice, then stir everything together for 2 minutes to combine and heat through.

7. 7

   Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to taste before serving immediately.