I went to the National Dish list I've been using as a research tool and perused through dozens of national dishes before I hit on a winner: Honduras's plato tipico. Translated into English as "typical dish", plato tipico is a favorite in restaurants in Honduras and consists of carneada (carne asada), chismol sauce, plantains, chorizo, cheese, tortillas, guacamole, and refried beans. Wikipedia says preparing the carne asada is typically a real social event, which seemed perfect for having friends over! Andy had never partaken of an 80 Plates meal and Melissa had only been privy to one (Switzerland back in February), so I was super excited that they would both be able to join us.
I did some recipe research and finally decided on 2 Alton Brown recipes, one for guacamole and one for plantains. I found a site with a recipe for chismol sauce and used that, and used a recipe from SimplyRecipes.com for the carne asada. I used store bought tortillas and refried beans, forgive me!
Ok, so task one was to make the marinade for the carne asada, as it has to marinate for a while. Everything I read about the dish said it should be marinated in sour orange juice, but this particular recipe called for lime juice. I decided to use the lime juice, but to substitute some orange juice for some of the vinegar in the recipe. (To me, all orange juice tastes sour, so I don't know if there's something special I needed, but I scoured the Latin American aisle of the grocery stores as well as the juice aisle and didn't find anything marked 'sour orange juice', so I went with the regular stuff.) 
I decided to get daring this time and put my food processor to the test. For Honduras, I needed a LOT of lime juice and I get kind of tired of squeezing limes and lemons and getting just a bit of juice out of them. So I decided to take a crack at the juicer attachment. I have owned this food processor for more than 7 years--it was a wedding gift from my mom's best friend and her husband--and I swear it has never gotten such a workout as it has this year. But I've never messed with the attachments before. It has a slicer/shredder, plus the juicer, and a small bowl for smaller items. As you can see, the juicer leaves nothing behind but the skin of the fruit. I have never gotten so much juice from a couple of measly limes in my life. I was so impressed. The Pampered Chef has a nice little juicer that I might get for times I don't want to drag the processor out, but this was an awesome, awesome way to juice limes. And it took like 2 seconds. Plus, there's a little basket to catch the pulp, so it's even better!
Anyway, I digress. Since I had the food processor out, I decided to go ahead and make the marinade in it and save myself a lot of chopping and cutting. So I put in some garlic, jalapeno, cumin, salt, pepper, sugar, vinegar, and OJ and gave it a whirl.
Then came time for my favorite part: CILANTRO! As I've said in the past, cilantro is my favorite herb. And this recipe called for "one large handful of fresh cilantro, leaves and stems". Well, I wasn't going to turn that down! I added a very large handful and had lots of fun pulsing it down into something nice and green and gooey. And then I figured I was done and it was time to put it on the steak. 
I rubbed it all over and put it in the fridge, but the whole time I was thinking, "This really isn't sticking very well." Then I re-read the recipe and noted that I had neglected to put any olive oil in the marinade! No wonder!! Well, there was no way to scrape all the marinade back into the processor, so I just dumped the oil on top of the steak and proceeded to re-massage the entire thing until it looked all green and happy.
YUM!
The plantains and guacamole both had to be done much closer to time, so I held off on them and decided to make the chismol sauce. Chismol is basically a type of salsa made from onions, green peppers, tomatoes, lime juice, vinegar, and spices. The recipe called for "Honduran especias", so I combed the Latin American aisle at Wegman's and couldn't find it. I did find something called "Caribbean all purpose seasoning" and bought it. I figured it would be good enough, since the chismol recipe said we could use a blend of garlic powder, oregano, onion powder, and pepper. I cleaned out the food processor from the marinade and tossed everything into it for the chismol. Turned it on, let it run a while, and voila! Chismol sauce!
Melissa arrived right on schedule, which was helpful because by now, I had two executive chef assistants helping me out in the kitchen and they needed a little distracting. Melissa is one of those weirdos who like babies, so she was more than happy to keep them company and keep me company as well!
As it was getting down to go time, I was able to make the guacamole, which needed to sit for an hour. I trust Alton Brown implicitly, so I didn't give any thought to following his recipe and blithely dumped everything in a bowl. It was a very easy recipe to make, compared to some of his recipes I've seen him make on TV. (As you can see in the picture, my cilantro is looking significantly less leafy than it did when I started the day.) The recipe is pretty basic--you half the avocados and scoop out the pulp, which you then toss with some lime juice. Then you are supposed to drain the juice out and reserve, only I must have had some super absorbent avocados, because I had no juice left after the tossing.I decided to do the cutting and dicing by hand of the tomato and onions and cilantro, just to get my hands on the food again, and it came out looking very nice, if I say so myself. My only slip up was that I did not seed the tomatoes as directed, so I had to dump the chunks back out and pick through them, removing all the seeds. Fortunatey I caught it before I put the tomatoes in the avocado.
You mash up the avocados, toss in some spices, and then add the tomatoes and onions and cilantro. Once all that is mixed, you add one more tablespoon of lime juice and voila! Guacamole! Unfortunately, I neglected to take a picture of the finished product, but you'll have to trust me, it looked great! We put the pit of one of the avocados in the bowl to prevent it from turning brown and unpalatable and put it on the table, which we were starting to get ready for the meal.
It was about this time I turned my attention to the store-bought accompaniments of the meal. I had a can of re-fried beans and I got out my handy dandy hands-free can opener. It has one button and is battery powered, you put it on the can, hit the button, and voila! It does all the work for you, kind of like an electric can opener, only smaller and no need to plug it in. Unfortunately, this was the day my handy dandy hands-free can opener would die. No sooner did I put it on the can and push the button than the batteries died. And we couldn't disengage the blade from the can opener to get it off the can. As you can see, my favorite brother-in-law Lucas has braced himself in an attempt to get the thing off the can and he could not, I couldn't, Melissa couldn't, and Judy couldn't. The reset button only works if the batteries are working and the battery door is where the blade is and you can't get it off when it's attached to a can. So finally, I looked at the bottom of the can and told Lucas to use my non-electric can opener to open the other end. Once he did, we got the beans out and threw the can and other can opener in the trash. Bummer! Another casualty in the kitchen!
We were getting close to go time, so I went ahead and fired up Vesuvius and then turned my attention to the plantains. Making plantains is a real labor of love for me. One of my top 5 most hated foods on the planet is bananas. Oh how I loathe bananas. I hate the smell, the taste, the texture. (The others would be licorice, coffee, most fish, and moldy cheeses.) But the research says I must have the plantains, so I was going to make them. I just had no intention of eating them. Unfortunately I found the recipe AFTER I bought the plantains and I should have used green plantains instead of yellow, but they were kind of greenish around the stem, so there.Plantains are actually pretty easy to make. You slice them, fry them up, drain the oil off, mash them, soak them in water, re-fry them, and voila! Fried plantains!
Ok, so by now, Vesuvius was good and hot, I'd looked up how long to throw the steaks on for and for medium, it said 4 minutes per side. I also put on the chorizo, which was fully cooked and just needed reheating. My sister was insistent on 4 minutes per side and the Joy of Cooking seemed to back her up on this, so after 4 minutes, I brought in the meat. Everyone had helped out by setting the table and minding the baby, so I put the chorizo into a bowl, cut into the steak, and watched as it bled all over the tray and let out a mournful "Mooooooo!" Yeah, it was that rare. Ok, no problem, I told everyone we'd have a steak course, put it back on the grill (it was now pouring buckets outside), and we sat down to dine.
It really was a fun meal. Everyone passed around sausage and tortillas and all the fixin's and we made nice wraps of the food. The General declared the chorizo the best he's had outside Fall River, so I will have to go back to Wegmans and clear them out of it. In fact, everyone was in love with the stuff!!! It was delicious!
Soon enough, I pulled the steak off again and because it was raining so damned hard, I decided que sera sera, I wasn't cooking outside any more--I literally had to change because my clothes were sopping, dripping wet when I came back in. I sliced up the steak and put it on the table, but it was still awfully pink and we were all sizing each other up as to who was going to eat it. So despite Andy's suggestion that I microwave it, I got out the Foreman grill and finished it off that way and we all enjoyed it. Melissa is picky about beef, but I forcefed it to her any way. The chorizo was definitely the hit of the night though, and I think if I host a Honduran meal again, I will dispense with the beef and just buy a lot of chorizo and serve it. Everyone just wanted that and nothing else. Maybe I'll dispense with everything and just put a plate of sausage on the table and we can get in touch with our cavemen selves next time. It was that good!
Now, remember I said I trusted Alton on the guacamole and threw everything in willy nilly? As we were eating, someone mentioned that there was something really spicy that we were eating and we couldn't figure out what it was! I finally took a taste of each thing individually and it was the guacamole. I would suggest that if you are going to make it, you might want to eliminate the cayenne if you don't like spicy foods. Also, Melissa said the plantains were very good when they were fresh, but she took the leftovers home and said that when she tried to reheat them, they turned to mush. I wonder if using the green plantains would have made a difference in reheating.
So that's it! A great success, we loved this meal and it was a fun meal to eat with friends! Try it yourself and see :-)
