"The best tajadas start with choosing the best ingredients and preparing them correctly... Tajadas require ripe plantains, which Linares characterizes as 'yellow with black spots.'"
"Cut both ends of the plantains off, from top to bottom peel the plantain, lay the plantain flat, using a knife slice at a bias, half inch thickness will do the trick... uniformity when preparing tajadas is crucial."
"I like to fry my plantains at 350 degrees, turning them over to achieve an even golden color on both sides... ensure that there's some space between each plantain slice."
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