Tasajo Reburujado with Partially Ripe Plantain

Desalting

1. Place the tasajo in a large container, cover it loosely with cold water and cover it. Leave it in the refrigerator for 24 hours, changing the water every 6 to 8 hours. Follow the supplier's instructions if more time is required.
2. Drain and rinse the meat. Cut the onion: leave about 50 g in chunks for the pot and finely chop the remaining 100 g. Crush the garlic.

   

Cooking meat and plantain

3. Put the tasajo in a pot and cover it with new water, about 2 liters or enough to submerge it. Add the 50 g of onion and 45 ml of sour orange. Bring to a boil and remove the foam.
4. Lower the heat and cook with a gentle simmer until the meat separates easily into strands, normally from 90 to 150 minutes. Add hot water if the level drops too much. The tenderness point is more important than the time.
5. When the meat has about 20 minutes left, cut the peeled plantain into pieces of 3 to 4 cm. Cook it in another pot with water, without salt initially, for 15 to 20 minutes, until a knife enters without effort but the pieces keep their shape. Drain well.

   

6. Remove the tasajo, discard the cooking onion and let the meat lose enough heat to handle it. Remove tough sinews and shred it with two forks. Taste a cooked strand to know its salt point.

   

Mixing in the skillet

7. Heat the lard in a large skillet. Sauté the 100 g of chopped onion over medium-low heat for 5 to 6 minutes. Add the garlic and stir for 1 more minute, without burning it.

   

8. Incorporate the tasajo and sauté for 3 minutes. Add the cooked plantain and mix carefully for another 4 to 5 minutes. Strands and recognizable pieces should remain; if it dries out, add 1 or 2 tablespoons of water.

   

9. Add the remaining 30 ml of sour orange and the pepper. Stir for 1 minute, taste the mixture and add salt only if needed. Serve hot, distributing meat and plantain among the four servings.