Fritanga is what Nicaraguans call 'comfort food'. Although the name suggests fried food ('frito'), it often includes grilled meat (Carne Asada, Cerdo Asado) and various sides.
The most important components are: Queso Frito (a cheese that won't melt when fried), Carne Asada (marinated in sour orange juice), and Tajadas (crispy, thin slices of unripe plantain).
It is ideal if you have prepared Gallo Pinto (or white rice) and the cabbage salad (similar to Vigorón's curtido) in advance.
Rinse and pat the meat dry. In a bowl, mix the sour orange juice, garlic, salt, and pepper.
Pour the marinade over the meat, massage it in with your hands, and ensure the meat is completely covered.
Cover and refrigerate to marinate for at least 8 hours, ideally 24 hours. Let the meat warm up to room temperature (about 30 minutes) before grilling.
Tajadas: Peel the green Plantain and slice it diagonally into very thin, long pieces. Heat oil in a pan and fry the slices over medium heat until golden and crispy (about 3-4 minutes per side). Drain them and lightly salt.
Queso Frito: Slice the cheese into pieces about 1-1.5 cm thick. Heat oil in another pan (or the same one after the Plantains) to medium (not too high) heat.
Fry the cheese for 2-3 minutes per side until golden brown and crispy on the outside, but soft inside. Drain on a paper towel-lined plate. DO NOT SALT THE CHEESE!
Grill the Carne Asada on a hot grill (or in a cast iron skillet) over medium-high heat for 3-4 minutes per side. Nicaraguans tend to prefer it medium-well. Let the meat rest for 5 minutes and slice it into strips against the grain.
On a large plate, place a mound of Gallo Pinto (or white rice).
Next to it, arrange the slices of Queso Frito and the crispy Tajadas (fried Plantain).
Place the sliced Carne Asada on top of the Gallo Pinto or next to it. Top the entire dish with Cabbage Salad.