Carne Asada Catracha / Plato Típico
Ingredients
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- 2 pounds flank steak (~1 n/a flank steak)
- 1/2 cups white onion – finely grated (for marinade)
- 6 cloves garlic – crushed (for marinade)
- 1/3 cups orange juice
- 1/4 cups lime juice – for marinade
- 1 tbsp white vinegar – for marinade
- 1 tsp ground cumin
- 1 tsp dried oregano – for marinade
- 2 tsp kosher salt – for marinade
- 1 tsp black pepper – for marinade
- 1 tbsp neutral oil – for marinade
- 16 ounces small red beans (dried) – rinsed
- 8 cups water – for beans
- 1/2 white onion – roughly chopped (for beans simmer)
- 1 bay leaf
- 2 tsp kosher salt – for beans
- 3 tbsp neutral oil – for beans
- 2 cloves garlic – minced (for beans refry)
- 1 1/2 cups long-grain white rice – rinsed and drained
- 1 tbsp neutral oil – for rice
- 1 clove garlic – smashed (for rice)
- 2 1/4 cups water – for rice
- 1/2 tsp kosher salt – for rice
- 1 medium red onion – thinly sliced
- 1/4 cups lime juice – for pickled onions
- 2 tbsp white vinegar – for pickled onions
- 1 tsp kosher salt – for pickled onions
- 1/4 tsp dried oregano – for pickled onions
- 1 small jalapeño – thinly sliced
- 1 1/2 cups roma tomatoes – small dice (for chimol) (~4.5 medium roma tomatos)
- 1/2 cups white onion – finely diced (for chimol) (~0.5 medium white onions)
- 1/2 cups green bell pepper – finely diced (~0.5 medium green bell peppers)
- 1/4 cups cilantro – chopped
- 2 tbsp lime juice – for chimol
- 3/4 tsp kosher salt – for chimol
- 1/4 tsp black pepper – for chimol
- 2 large ripe plantains – peeled and sliced on a bias, 0.5-inch thick
- 1 1/2 cups neutral oil – for frying plantains
- 1 tbsp neutral oil – for grill brushing
- queso fresco – sliced (for serving)
- avocado – sliced (for serving)
- crema (Honduran-style) – to dollop (for serving)
- corn tortillas – warmed (for serving)
Instructions
1. Marinate the beef: In a bowl, whisk the orange juice, lime juice for marinade, white vinegar for marinade, white onion finely grated (for marinade), garlic crushed (for marinade), ground cumin, dried oregano for marinade, kosher salt for marinade, black pepper for marinade, and neutral oil for marinade; add the flank steak, coat well, cover, and refrigerate 2–8 hours (about 4 hours).
2. Quick-soak the beans: Rinse the small red beans and place them in a large pot with the water for beans, white onion roughly chopped (for beans simmer), and bay leaf; bring to a rolling boil for 2 minutes, cover, and let sit 1 hour off the heat.
3. Make pickled onions: In a bowl, combine the red onion, lime juice for pickled onions, white vinegar for pickled onions, kosher salt for pickled onions, dried oregano for pickled onions, and jalapeño; toss and let stand 30 minutes, stirring once.
4. Make chimol: In another bowl, mix the roma tomatoes, white onion finely diced (for chimol), green bell pepper, fresh cilantro, lime juice for chimol, kosher salt for chimol, and black pepper for chimol; set aside 10 minutes.
5. Cook the beans: After soaking, return the pot to a simmer over medium-low and cook, partially covered, until the beans are tender, 1.25–1.75 hours; stir in the kosher salt for beans and keep warm.
6. Cook the rice: Heat the neutral oil for rice in a saucepan over medium heat, add the garlic for rice and long-grain white rice, and stir until the grains turn opaque, 1–2 minutes; add the water for rice and kosher salt for rice, bring to a boil, then cover and simmer over low until the water is absorbed, 15–18 minutes; remove from heat and rest 5 minutes, then fluff.
7. Fry maduros: Heat the neutral oil for frying plantains in a wide skillet to 340–350°F; add the ripe plantains in batches and fry until deep golden and tender, 3–5 minutes per side; drain on paper towels.
8. Preheat a grill to high heat. Remove the steak from the marinade, wiping off excess; lightly brush the grates with the neutral oil for grill brushing.
9. Grill the steak until well charred but still juicy, 3–5 minutes per side for medium to medium-rare (130–135°F); transfer to a board and rest 5 minutes, then slice thinly across the grain.
10. Refry the beans: Heat the neutral oil for beans in a skillet over medium heat, add the garlic (for beans refry), then add about 3 cups of the cooked beans with some of their cooking liquid; mash and fry, stirring, until thick and creamy and a spoon leaves a track, 6–10 minutes.
11. Warm the corn tortillas (for serving) in a dry skillet until pliable, 30–60 seconds per side.
12. Assemble: Serve a mound of rice, a generous scoop of refried beans, and sliced carne asada topped with chimol; add a handful of pickled onions and the fried maduros, and set queso fresco (for serving), avocado (for serving), and crema (Honduran-style) (for serving) on the side. Serve immediately.
Carne Asada Catracha served as Plato Típico is a Honduran feast that brings together grilled beef, creamy refried red beans, fluffy white rice, sweet fried plantains, and bright fresh salsas and pickles. The flavors balance smoke and citrus from the beef with earthy beans, buttery rice, and the caramelized sweetness of maduros. On the plate you also find cool slices of avocado, salty queso fresco, a spoon of crema, and warm corn tortillas to scoop it all up.
Across Honduras, this platter is a weekend and festival staple that expresses everyday abundance and local produce. The carne asada tradition leans on citrus—especially sour orange or lime—garlic, cumin, and oregano, with a hot charcoal sear. The spread of sides reflects regional larder essentials: small red beans mashed and refried, ripe plantains, and a chopped salsa called chimol. Over time the Plato Típico has become a national shorthand for hospitality, with variations by household and region, but a consistent core of grilled beef, beans, rice, and plantains.