January 03, 2012

Frizzled Spicy Beef and Tostones (Fried Plantains)

I had leftover very tender pot roast in the refrigerator and two plantains that I picked up on a whim at the grocery store the other day.  And I have two gallons of lard from the happy pastured pork we bought this fall. All of this made for a quick after gym meal.  

Plantains:  Melt some lard in a deep pan (about 3/4 inch should do it).  Peel, then slice the plantains about 1/4 inch thick on the diagonal.  Drop in the hot lard.  Fry gently until golden, remove, cool slightly, and then smash with a flat-bottomed object (I used a mortar).  Re-fry until a slightly darker golden and remove.  Surprisingly, these pick up very little oil. I sprinkled them with salt after the second frying.

Frizzled Beef:  I made up the word "frizzled" to describe a shredded meat fried until there are some crispy bits along with tender meat.  It almost has a hash-like consistency.  I shredded the remains of the pot roast and spread it thinly in a frying pan.  There was enough fat in the roast to frizzle the beef.  I sprinkled the beef with a chili powder mix as it was frying. A little sour cream on the side is nice for dipping but you can easily leave it out if you don't do dairy.

Thanks to Caroline and Alex for help with the plantains!


  1. I just wanted to say, I love the name "Frizzled" Beef.

    1. Thanks, Jenny. I don't know why, but that word describes that crispy shreddedness so well. Shreddedness might be another new word. ;)