To begin, marinate the meat. In a large bowl, combine the orange and lime juice, garlic, cumin, smoked paprika, olive oil, salt, and pepper. Add the beef steak and pork chops (or chicken) to the marinade, ensuring the meat is well coated. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.

While the meat marinates, prepare the beans. Heat the lard or oil in a skillet over medium heat. Add the cooked beans and mash lightly with the back of a spoon, leaving some beans whole for texture. Season with salt to taste and simmer gently for 5-7 minutes. Set aside and keep warm.

Cook the plantains. Heat a large skillet with a shallow layer of oil over medium high heat. Fry the plantain slices until golden brown and caramelized, about 2-3 minutes per side. Remove and drain on paper towels.

Preheat a grill pan or outdoor grill. Remove the marinated meat from the refrigerator. Grill the beef steak and pork chops (or chicken) for about 3-4 minutes per side, depending on thickness, until cooked through and slightly charred. Let the meat rest for 5 minutes before slicing.

Warm the tortillas. Heat a dry skillet over medium heat and toast each tortilla for 30 seconds on each side until pliable and slightly browned.

Assemble the components. On a large plate, arrange a serving of rice, a portion of mashed beans, and fried plantains. Add slices of grilled meat alongside the sides.

Garnish each plate with a dollop of crema, crumbled queso fresco, pickled red onions, and fresh avocado slices for a burst of colour and flavour.

Serve immediately while the components are warm. Pair with a fresh corn tortilla on the side to scoop up the beans and meat, true to Honduran tradition.