The Picadillo is a delectable Cuban dish that we just can’t seem to get enough of! We are incorporating all the traditional ingredients in our Goodfood version; from aromatically seasoned ground beef, to briny olives and sweet raisins. To finish off with a bang, we put a little twist on our side dish. Perfectly golden pan-fried plantains are the ideal accompaniment for this tantalizing Cuban meal.
We will send you:
Bunch of parsley
Red bell pepper
Tomato sauce (canned)
Spanish stuffed olives
Cubano spice blend (oregano, cumin, bay leaf)
You will need:
Large pan (nonstick if possible)
Salt & pepper
Mise en place
Peel, halve and small dice the onion. Mince the garlic. Core and medium dice the bell pepper. Slice the olives into rounds. Pick the parsley leaves off the stems; roughly chop the leaves. Peel the plantains and cut into ½-inch-thick rounds.
Start the picadillo
In a large pan, heat a drizzle of olive oil on medium-high. Add the onions, bell peppers and spice blend; season with S&P. Sauté, 3 to 4 minutes, until beginning to soften. Add the ground beef and garlic. Cook, breaking the meat up with a spoon, 3 to 4 minutes, until almost cooked through.
Finish the picadillo
To the pan of ground beef, add the tomato sauce, demi-glace, Worcestershire sauce, ½ cup of water (double for 4 portions), olives and raisins; bring to a boil. Reduce to a simmer and cook, 3 to 5 minutes, or until the sauce has thickened; season with S&P to taste.
Start the plantains
While the picadillo cooks, in a large non-stick pan, heat a thin layer of oil on medium-high. Carefully add the plantains and cook, 1 to 2 minutes per side, until golden. Remove the plantains with a slotted spoon and place on a parchment-lined sheet pan. With the back of a wooden spoon, or a fork, flatten each plantain.
Finish the plantains
Return the pan of oil to the medium-high heat. Add the flattened plantains and cook, 2 to 4 minutes per side, until golden brown. Transfer to a paper towel lined plate; season with salt to taste.
Plate your dish
Remove the bay leaf and divide the picadillo and plantains between your plates. Garnish with the chopped parsley. Bon appétit!
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