Picadillo with Plantains from Well Fed Weeknights

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1 Bay leaf
  • 1 1/2 tsp Coriander, ground
  • 3 cloves Garlic
  • 1 Lime, slices
  • 2 Plantains, large green
  • 1/3 cup Raisins
  • 1/2 Yellow onion, medium

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1/3 cup Pimiento-stuffed green olives, small

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 3/4 tsp Cinnamon, ground
  • 1 ground 8 teaspoon ground cloves I used allspice instead
  • 3 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Liquids

  • 1/2 cup Water

Found on acalculatedwhisk.com

Description

Ingredients

• 2 large green plantains
• 2 teaspoons salt
• 2 teaspoons extra-virgin olive oil
• ½ medium yellow onion
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon salt
• ¾ teaspoon ground black pepper
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves (I used allspice instead)
• 1 bay leaf
• 1½ pounds ground beef
• 2 tablespoons tomato paste
• ½ cup water
• 1 tablespoon red wine vinegar
• ⅓ cup raisins
• ⅓ cup small pimiento-stuffed green olives (I used regular green olives, sliced)
• Lime slices, fresh cilantro, sliced scallions (I added avocado roses*)

Directions

• Boil the plantains. Cut off both ends of each plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry o the strips and discard the skins. Cut the plantains into ½-inch pieces and place them in a saucepan. Add the salt and enough water to cover the plantains by about two inches. Bring to a boil over high heat, then reduce heat to low and simmer until a knife slides into the plantain with no resistance, about 10–12 minutes. Meanwhile...
• Make the picadillo seasoning. Warm the oil in a large, nonstick skillet over medium heat, 2 minutes. While the oil heats, finely dice the onion then add to the pan and cook until softened, 7–10 minutes. Peel and crush the garlic cloves and place in a small bowl with the cumin, salt, coriander, pepper, cinnamon, cloves, and bay leaf. Add the garlic-spice mixture to the pan and stir until fragrant, about 30 seconds.
• Cook the beef. Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until it’s no longer pink, about 5 minutes. Push the meat to the side of the pan and drop in the tomato paste; fry for 1 minute, stirring constantly. Add the water, vinegar, and raisins; stir to combine. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 3–4 minutes, until the liquid has reduced and thickened. While it cooks, prep the garnishes: cut the lime into wedges, mince the cilantro, and slice the scallions.
• Bring it home. Drain the plantains and add them to the meat, along with the olives. Stir to combine and cook for 1–2 minutes.
• To serve, divide the picadillo among individual bowls and top with the garnishes.