Smoky Cuban Picadillo with Crispy Sweet Plantain

Instructions

1. 1

   1. Prepare all the ingredients: dice the onion, green bell pepper, garlic, and cilantro; slice the olives; peel the ripe plantains and cut them into 3/4-inch cubes.

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   2. Heat a large skillet or wide pot over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the ground beef. Cook for 6 to 8 minutes, breaking it up with a spoon, until it loses its pink color and starts to brown. Season with half of the salt and the black pepper.

3. 3

   3. Add the onion and green bell pepper to the beef. Cook for 4 minutes over medium heat, stirring, until softened. Stir in the garlic, ground cumin, dried oregano, and smoked paprika, and cook 30 seconds more to bloom the spices.

4. 4

   4. Add the tomato paste and cook for 1 minute, mixing well. Pour in the dry cooking wine and scrape the bottom of the pan to release the browned bits. Let it reduce for 2 minutes.

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   5. Stir in the crushed tomato, beef broth, olives, raisins, and bay leaf. Once it comes to a simmer, reduce to medium-low and cook uncovered for 15 to 18 minutes, stirring occasionally, until the sauce thickens.

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   6. Meanwhile, preheat the oven to 425 °F / 220 °C. Toss the plantain cubes with the remaining 1 tablespoon olive oil and a pinch of the remaining salt. Spread them on a baking sheet in a single layer.

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   7. Roast the plantains for 15 to 18 minutes at 425 °F / 220 °C, turning them halfway through, until golden and crisp around the edges.

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   8. Remove the bay leaf from the picadillo. Add the red wine vinegar and taste. Adjust with the remaining salt if needed. Cook 1 minute more to combine.

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   9. Serve the picadillo hot with the crispy sweet plantain cubes on top or on the side. Finish with chopped fresh cilantro.