Start by seasoning the beef steak or pork chops with ground cumin, paprika, salt, and pepper. Heat a grill pan over medium-high heat and add vegetable oil once hot. Cook the meat for 3-4 minutes per side until it achieves a golden-brown crust. Once cooked, transfer the meat to a plate and let it rest for a few minutes before slicing to retain its juices.

In a skillet, heat enough vegetable oil over medium heat to shallow fry. Slice the ripe plantains diagonally into half-inch thick pieces. Carefully place them in the hot oil and cook for about 3-4 minutes on each side until they are golden brown and caramelized. Once done, use a slotted spoon to transfer the fried plantains to paper towels, allowing excess oil to drain.

While the plantains are cooking, prepare the cabbage salad. In a large bowl, combine the shredded cabbage, diced tomato, and diced onion. Squeeze fresh lime juice over the mix and season with a pinch of salt to enhance flavors. Toss gently until everything is well combined, and let it sit for a few minutes to allow the flavors to meld together.

In a saucepan, add the refried red beans and place over low heat. Stir occasionally as they warm for about 5 minutes until the beans are creamy and heated through. If necessary, add a splash of water to achieve the desired creaminess. Once heated, remove from heat and keep covered until ready to serve.

To bring together your Honduran Plato Típico, start by placing a serving of cooked white rice on each plate. Next, layer on the warmed refried beans, followed by the grilled meat and crispy fried plantains. Top the whole assembly with the cabbage salad and crumble queso fresco over it. Serve the dish with fresh corn tortillas on the side for a complete experience.