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Cuban Tacos with Cuban Black Beans and Plantain Maduros

Cuban Tacos with Cuban Black Beans and Plantain Maduros

These Cuban Tacos with Cuban Black Beans and Plantain Maduros are the only thing I’m dreaming of this morning. I typically don’t eat lots of beans but when I do, this is my favorite way to make them—fresh bell peppers, jalapeños, and bacon😏and don’t get me started on how many of those damn plantains I ate after devouring these tacos. 


Cuban Tacos with Cuban Black Beans and Plantain Maduros

Serves 8-10

Total Time: 1 hour 30 minutes


For the black beans: adapted from New York Times

  • 2 green bell peppers, (1 and 1/2 chopped, the other 1/2 minced)

  • 10 cloves garlic (6 minced, 4 smashed)

  • 1 lb dried black means, rinsed

  • 3 bay leaves

  • 1 tablespoon salt + more to taste

  • 1/4 cup olive oil

  • 5 slices uncured, sugar free bacon, cut into 1/2 inch pieces (I use Pederson Farms)

  • 1 sweet yellow onion, diced

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1/2 tsp black pepper

  • 3 tablespoons distilled white vinegar or Apple Cider Vinegar

For the plantains:

  • 2 large and VERY ripe plantains, cut into 1 inch think angled slices (VERY RIPE: you want the plantains to be brown/black not yellow or green)

  • 1/2 cup avocado oil

For the Chicken:

  • 2 lbs. boneless skinless chicken breasts, butterflied

  • 3 tablespoons avocado oil

  • 1 large lime

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1/2 tsp paprika

  • 1/2 tsp black pepper


  • Siete Tortillas

  • Cilantro, for garnish

  • Hot sauce (I used my favorite Molli’s Sauces)


For the black beans:

  1. In a large pot, add the beans, bay leaves, 1 and 1/2 of the chopped green peppers, smashed garlic, and salt. Add two quarts of water. Bring the water to a boil without a lid. Once the water is boiling reduce the heat to a simmer and cook for an hour, or until the beans are tender.

  2. To make the sofrito: In a large skillet, 1/4 cup olive oil over medium high heat. Add the bacon pieces and cook for about 5 minutes, or until the bacon just begins to brown. Now add the minced green pepper and chopped onion and cook for 3 minutes— stirring until softened. Add the minced garlic and jalapeno, oregano, cumin and black pepper, along with 2 more teaspoons of salt. Stir for another 2 minutes before pouring the vinegar over the top of the mixture. Scrape down the sides. Remove from heat and set aside. *Now begin making the plantains.

  3. Once the beans are cooked, remove the bay leaves. Scoop out one cup of black beans and place them in a bowl. Mash the beans with a fork until they form a paste. Return the beans to the pot. Add the sofrito and stir well. Bring the beans back to a boil over medium heat (uncovered) and then reduce the heat to a simmer. Cook for 20 minutes, uncovered, skimming away foam from the top layer. Store in an airtight container for up to 10 days.

For the plantains:

  1. In a large nonstick skillet, heat the avocado oil over medium high heat. Place the plantains in the skillet (be sure they don’t touch), and cook for 2 minutes per side.

  2. Reduce the heat to medium low and cook for an additional 25 minutes—turning every 4 minutes until evenly golden brown on each side.

  3. Line a plate with paper towels. Place the plantains on the towel lined plate and drain slightly. Serve on top of tacos.

For the chicken:

  1. Add the avocado oil to a cast iron skillet and heat over medium high heat. Pat dry the chicken breasts. Squeeze the lime juice over the tops of the chicken breasts. In a small bowl, combine all of the spices. Spread evenly to both sides of the chicken breasts.

  2. Place the chicken breasts in the preheated skillet. Cook for 7 minutes on each side, or until the chicken breasts reach an internal temperature of 165 degrees F. Remove from heat and cut into strips.

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