Picadillo with Plantains
Try this Picadillo with Plantains recipe.
Try this Picadillo with Plantains recipe.
- 1 teaspoon salt
- 1 bay leaf
- 1/2 cup water
- 3/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
- 1 1/2 pounds ground beef
- 2 teaspoons salt
- 3 cloves garlic
- 1 1/2 teaspoons ground coriander
- 2 teaspoons extra-virgin olive oil
- 1/2 medium yellow onion
- 2 large green plantains
- 1/8 easpoonground cloves (i used allspice instead)
- 1/3 upraisins
- 1/3 upsmall pimiento-stuffed green olives (i used regu sliced)
- lime slices fresh cilantro, sliced scallions (i added avocado roses*)
- Carbohydrate 11.3410082037109 g
- Cholesterol 231.3321087 mg
- Fat 56.2715466248913 g
- Fiber 2.66028747385056 g
- Protein 65.3254849364518 g
- Saturated Fat 20.6786200681351 g
- Serving Size 1 1 -4 serving (474g)
- Sodium 250.769644947287 mg
- Sugar 8.68072072986035 g
- Trans Fat 7.57400813788598 g
- Calories 824 calories
Step-by-step
- Boil the plantains: Cut off both ends of each plantain, make shallow slits lengthwise along the skin, pry off the strips and discard the skins. Cut plantains into ½-inch pieces, place in a saucepan, add salt and water to cover by about two inches. Bring to a boil, reduce heat, and simmer until a knife slides in easily (about 10–12 minutes).
- Make the picadillo seasoning: Warm oil in a large skillet over medium heat (2 minutes). Finely dice the onion, add to the pan, and cook until softened (7–10 minutes). Peel and crush garlic cloves; place in a bowl with cumin, salt, coriander, pepper, cinnamon, cloves, and bay leaf. Add to the pan and stir until fragrant (about 30 seconds).
- Cook the beef: Crumble ground beef into the pan and cook until no longer pink (about 5 minutes). Push meat to the side, add tomato paste, and fry for 1 minute, stirring constantly. Add water, vinegar, and raisins; stir. Bring to a boil, reduce heat, and simmer uncovered until liquid thickens (3–4 minutes). While cooking, prep garnishes: lime wedges, minced cilantro, sliced scallions.
- Bring it home: Drain plantains and add to the meat along with olives. Stir and cook for 1–2 minutes.
- To serve: Divide picadillo among bowls and top with garnishes.
My Weeknight Picadillo Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. Weeknights are often a whirlwind of activity, juggling work deadlines, homework help, and the never-ending to-do list. But I refuse to let this steal my joy of cooking and sharing meals with my family. That's why I'm always on the lookout for recipes that are both flavorful and efficient, allowing me to create a delicious dinner without spending hours in the kitchen. This Picadillo with Plantains recipe fits the bill perfectly. It's a vibrant, flavorful dish that comes together relatively quickly, even on my busiest evenings. The sweet plantains balance beautifully with the savory spiced beef, creating a taste sensation that leaves everyone wanting more.
The beauty of this recipe lies in its simplicity. It requires readily available ingredients, and the cooking process is straightforward. I often adjust it based on what I have on hand. Sometimes I add extra vegetables like bell peppers or zucchini for a boost of nutrients and color. Other times, I'll swap out the green olives for another type, or omit them entirely if I'm out. The versatility of the recipe is one of its greatest strengths, allowing me to adapt it to my own preferences and whatever ingredients are at my disposal. What I really enjoy about this dish is the ability to make it ahead of time. I often prepare the picadillo on the weekend and store it in the refrigerator. Then, during the week, I simply reheat it and boil the plantains, creating a quick and effortless weeknight meal. This allows me to savor a home-cooked meal even on those days when time seems to be my greatest enemy. It’s a little piece of comfort food in a hectic world.
The aroma alone is enough to make my mouth water. The warm spices mingle with the savory beef, and the sweetness of the plantains hangs in the air, creating an irresistible invitation to the dinner table. It’s a meal that feels both sophisticated and comforting, the perfect balance for a busy weeknight. And when my family gathers around the table, savoring each bite of this flavorful dish, I know that all the effort was well worth it. It's more than just a meal; it's a connection, a moment of shared happiness and warmth amidst the chaos of daily life. This recipe is a testament to my commitment to creating meaningful moments through food, even when time seems to be in short supply. It’s a reminder that even the busiest of lives can still make space for simple pleasures, delicious food, and the love shared around a dinner table.
Beyond the Recipe: While this Picadillo with Plantains recipe is a weeknight winner, I also love experimenting with different variations. Sometimes I add a touch of chili powder for a spicier kick, or I'll use different types of plantains depending on what’s available at the market. The possibilities are truly endless! Feel free to experiment with your own additions and create a unique version of this recipe that reflects your own culinary style. No matter how you choose to adapt it, I'm confident that this dish will become a staple in your kitchen, just as it has in mine.
The ease of preparation and the delightful flavors make this Picadillo with Plantains a true gem in my weeknight recipe repertoire. I encourage you to give it a try and let me know how it goes. It’s more than a recipe; it’s a chance to bring a touch of warmth and flavor to your busy week.
