Cuban Picadillo
Serves 1
Directions
- 1Heat olive oil in a pan over medium-high heat until shimmering.
- 2Add the diced onion and bell peppers to the pan and sauté until softened.
- 3Incorporate fresh garlic, seasonings (cumin, oregano, salt, and black pepper), and tomato paste.
- 4Cook the mixture down for a few minutes to remove any acid or bitter taste from the tomato paste.
- 5Add a few bay leaves to the mixture.
- 6Use dry cooking wine to deglaze any bits from the bottom of the pan.
- 7Once most of the wine has evaporated, add the ground beef to the pan.
- 8Break up the ground beef with a wooden spoon and cook until browned.
- 9Pour in the tomato sauce, green pitted olives (along with their brine), and raisins.
- 10Add the diced potatoes to the mixture.
- 11Mix until all ingredients are combined.
- 12Simmer the picadillo covered for 10-12 minutes until the potatoes are fork-tender.
- 13Peel and slice green plantains into 2-inch chunks.
- 14Thoroughly spray the plantain chunks with avocado oil.
- 15Air fry the plantains at 390°F (199°C) for 10 minutes.
- 16Flatten each piece of plantain using a tostones press.
- 17Spray the flattened plantains with oil again and air fry for another 10 minutes at 390°F (199°C).
- 18Serve the picadillo with white rice, black beans, and tostones.
Ingredients
- 2 tbsp Olive oil
- 1 medium Yellow or white onion, finely diced
- 0.5 Red bell pepper, finely diced
- 0.5 Green bell pepper, finely diced
- 1 tbsp Tomato paste
- 4 Garlic cloves, finely chopped
- 2 tsp Cumin
- 2 tsp Oregano
- Salt
- Black pepper
- 2 Bay leaves
- 0.5 cup Dry white wine
- 1.5 pounds Ground beef
- 5 oz can Tomato sauce
- 0.33 cup Raisins
- 0.5 cup Green pitted olives, sliced
- 2 tbsp Olive brine
- 1 large Yukon Gold potato, peeled and cut into small cubes
- 2 Green plantains
- Avocado oil spray
- White rice
- Black beans
Equipment
PanMeat masherSpatulaKnifeCutting boardAir fryerTostones press
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