1largeplantain,ripe, quartered lengthwise on the bias
Mise en Place:
Gather / measure all ingredients.
Prepare the tacu tacu according to the recipe.
Shape the patties to be approximately the size of the beef cutlets.
Place the steaks in an open Ziploc bag or between two pieces of plastic wrap.
Pound to about ¼” thickness with a mallet.
Season meat with Adobo and pepper on both sides.
Bread steaks using standard breading procedure.
Heat oven to 200 F.
Heat oil until very hot (but not smoking).
Fry breaded steaks about ½ cup oil until golden brown on both sides. Place steaks on a rack over a sheet pan, and hold in a warm oven.
Frying Tacu Tacu:
Fry the tacu tacu; hold in oven.
Fry plantain in oil until golden brown on both sides. Remove from pan, and immediately sprinkle with salt.
Fry egg sunny-side up the remaining oil (add 1-2 tsp. as necessary).
To serve: place tacu tacu in center of plate; top with egg, and serve with steak, plantain, and salsa criolla on the side.
In Peru, home cooks usually use chuck steak for this recipe, which is more economical. You can use sirloin, skirt steak, or any lean / thin cut of steak you prefer.
For a vegetarian version of this recipe, try substituting a grilled portabella mushroom for the steak (and of course omitting the egg). There is also a vegetarian version of the tacu tacu recipe on its recipe page (here).