Bistec Empanizado with Rice and Plantains

In a bowl, combine sour orange juice, minced garlic, cumin, oregano, salt, and pepper. Whisk in olive oil.

Using a meat tenderizer or the back of a heavy skillet, pound the beef cutlets to about 1/4-inch (6-mm) thickness. Place them in a shallow dish and pour the mojo marinade over. Turn to coat, cover, and refrigerate for at least 20 minutes while you prepare the other components.

Rinse the rice under cold water until it runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18–20 minutes. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, heat about 1/2 cup (120 ml) vegetable oil in a large skillet over medium heat. Fry plantain slices until golden brown and caramelized on both sides, about 2–3 minutes per side. Drain on paper towels. Sprinkle lightly with salt if desired.

Place flour in one shallow dish, beaten eggs in another, and cracker crumbs in a third. Season each lightly with salt and pepper if desired.

Remove each cutlet from the marinade, allowing excess to drip off. Dredge in flour, shaking off excess, then dip in egg, and finally press firmly into cracker crumbs to coat well.

Heat remaining vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry cutlets in batches without crowding, 3–4 minutes per side, until deeply golden and cooked through. Transfer to a paper towel-lined plate to drain. Season with a pinch of salt.

Serve the bistec empanizado hot with white rice and fried plantains alongside. Add lime wedges for squeezing.