Dairy-Free Cuban-Style Picadillo with Plantains

Ingredients

• 1 lb Ground beef
• 2 tbsp Olive oil
• 1 medium Onion
• 1/2 medium Green bell pepper
• 3 cloves Garlic
• 1 cup Tomato sauce
• 1/4 cup Raisins
• 1/4 cup Pitted green olives
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1 Bay leaf
• 1 tbsp Apple cider vinegar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 large Plantains
• 1/2 cup Vegetable oil

Instructions

1. 1Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the 1 pound of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
2. 2Add the 1 medium onion, diced, and the 1/2 medium green bell pepper, diced, to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 cup of tomato sauce, the 1/4 cup of raisins, the 1/4 cup of pitted green olives, the 1 teaspoon of cumin, the 1/2 teaspoon of oregano, the 1 bay leaf, the 1 tablespoon of apple cider vinegar, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together until well combined.
5. 5Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Remove and discard the 1 bay leaf before serving.
6. 6While the picadillo is simmering, prepare the plantains. Peel the 2 large plantains and slice them into 1/2-inch thick rounds.
7. 7Heat the 1/2 cup of vegetable oil in a separate 10-inch skillet over medium-high heat (375°F / 190°C). Carefully add the sliced plantains in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the plantains for 2-3 minutes per side, until they are golden brown and slightly crispy.
8. 8Serve the picadillo hot alongside the fried plantains.

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