Tapado Olanchano

Name: Tapado Olanchano
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8 servings
Cuisine: Honduras
Ingredients: 2.5 lb beef or pork ribs; 3 plantains (ripe and green), total; 1.5 lb yuca, cubed; 3 cups coconut milk; 1 onion; 4 cloves garlic; 1 bell pepper; Cilantro; Salt, to taste; Water, as needed

8 servings30 min prep75 min cookMedium Honduras

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The Story Behind It

The Tale of Tapado Olanchano

Tapado olanchano is a hearty stew from Honduras's Olancho region, layering meats, plantains, and vegetables to cook together slowly, reflecting the ranching and agricultural traditions of this large, cattle-country department. It's considered a signature dish of Olancho's rural, land-based food culture.

Ingredients

Scale:· 8 servings

2.5 lb beef or pork ribs
3 plantains (ripe and green), total
1.5 lb yuca, cubed
3 cups coconut milk
1 onion
4 cloves garlic
1 bell pepper
Cilantro
Salt, to taste
Water, as needed

Instructions

1Brown the meat in a large heavy pot with the onion, garlic, and bell pepper.
2Add water to cover and simmer 40-45 minutes until the meat begins to tenderize.
3Add the yuca and green plantain chunks, and simmer 20 minutes.
4Add the ripe plantain slices and coconut milk, and simmer 15-20 more minutes until all the vegetables and meat are tender and the broth has thickened slightly.
5Season with salt.
6Garnish with cilantro and serve hot in bowls with rice or on its own.

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