How to Make Easy Plantain Tacos with Peppered Gizzard

Ingredients for Plantain Tacos with Peppered Gizzard

Below are all the ingredients you need to make an easy and sumptuous plantain tacos and peppered gizzard

• Plantain
• Oat flour – 1 cup
• Gizzards – 500g
• Bell peppers – 1 cup
• Ginger and garlic – 1 teaspoon
• Onions – 1
• Spring onions
• Salt and chilli pepper (to taste)
• Parsley – 1/2 cup or a handful
• Tomatoes – 1 (chopped)
• Oil
• Water – 2 tablespoons

Procedure:

Mis en place

Begin by setting up your workspace for efficient cooking. Mis en place, a French culinary phrase which means “putting in place” or “everything in its place,” is an essential step in professional kitchens and highly beneficial for home cooking as well. Start by gathering all your ingredients. Make sure you have washed and prepped all the vegetables – chop the onions, spring onions, bell peppers, tomatoes, and parsley. Peel and mince the ginger and garlic. Ensure your gizzards are thoroughly washed and patted dry. Having all these elements ready and within reach will help streamline your cooking process, ensuring that you can move smoothly from one step to the next without scrambling for ingredients.

Seasoning and Cooking the Gizzards

Once your ingredients are ready, it’s time to season the gizzards. Place the washed gizzards in a bowl and add the minced ginger and garlic, along with salt and chilli pepper to taste. Mix thoroughly to ensure the gizzards are evenly coated with the seasoning. This step is crucial as it infuses the gizzards with a robust flavour base.

Next, heat a splash of oil in a large saucepan over medium heat. When the oil is hot, add the chopped onions and a sprig of thyme (if you have it). Allow the onions and thyme to simmer gently on low heat, stirring occasionally. This process should take about 2-3 minutes and will release the fragrant oils from the thyme and the sweetness from the onions, creating a savoury base for your dish.

Add the seasoned gizzards to the pan, stirring to combine them with the onions and thyme. Cover the pan and let the gizzards steam for about 15 minutes. This cooking method will make the gizzards tender and allow them to absorb the aromatic flavours from the pan. Stir occasionally to prevent sticking and to ensure even cooking.

Preparing the Plantain Tacos

While the gizzards are steaming, it’s time to prepare the plantain taco shells. Fill a pot with water, add a pinch of salt, and bring it to a boil. While waiting for the water to boil, wash the plantains thoroughly but do not peel them yet. Once the water reaches a rolling boil, add the whole, unpeeled plantains to the pot. Boil them for about 10 minutes until they are tender. Remove the plantains from the pot and allow them to cool for a few minutes until they are easy to handle.

After the plantains have cooled, peel them and place the peeled plantains in a large bowl. Using a fork or potato masher, mash the plantains until they form a smooth, consistent paste. Add the oat flour, chopped parsley, and a pinch of pepper to the mashed plantains. Add 2 tablespoons of water to help bind the mixture. Mix thoroughly until all ingredients are well incorporated and the mixture forms a dough.

Knead the dough briefly to ensure it is well mixed, then divide it into small, equal-sized balls. Take each ball and press it flat between your palms or using a rolling pin, forming thin, round shells. These will serve as the taco shells.

Heat a non-stick pan over medium heat and lightly grease it with a small amount of oil. Place the flattened dough pieces onto the pan, cooking each side for about 2 minutes. You want them to be golden brown and slightly crispy. Remove them from the pan and set aside. Repeat this process with the remaining dough balls.

Finishing the Gizzards and Assembling the Tacos

By this time, the gizzards should be well-cooked. Add the chopped tomatoes and bell peppers to the pan with the gizzards, stirring well to combine. Allow the mixture to simmer for an additional 5 minutes, letting the vegetables soften and their flavours meld with the gizzards.

To assemble the plantain tacos, lay out the prepared shells on a serving plate. Spoon a generous portion of the gizzard and vegetable mixture into the center of each shell. Top with fresh spring onions for a burst of color and freshness. For added crunch and flavor, you can include some shredded lettuce and chopped cucumbers as well. Fold each shell to form a taco shape and serve immediately.

These plantain tacos with peppered gizzard make a delightful and nutritious meal, perfect for any occasion. Enjoy them with a side of your favourite hot sauce to add an extra kick of heat.

Writer: Chef Abraham

Creative Director at Nostalgia Bakes and Treats

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