Episode 14: Cuban Picadillo, Plátanos Maduros & Ensalada Cubana

Heat olive oil in a large skillet over medium heat.

Add chopped onions, bell peppers, and minced garlic to the skillet and sauté for about 5 to 7 minutes.

Add ground beef to the skillet and cook for about 7 to 10 minutes until fully cooked.

Stir in diced carrots and cook for about 3 minutes until they start to get soft.

Add tomato sauce, olives, raisins, cumin, salt, and pepper to the skillet.

Reduce heat to low, cover, and simmer for about 20 minutes.

Slice plantains into 1-inch thick slices.

Heat avocado oil and lightly fry the plantain slices until golden brown on all sides, about 1 to 2 minutes per side.

Prepare a salad with diced tomatoes, onions, torn lettuce, sliced avocado, and radishes.

Make a vinaigrette with garlic, salt, pepper, olive oil, and white vinegar, mix well, and pour over the salad.

Equipment Needed

Dietary