Picadillo with plantain

Picar is Spanish for “mince” or “chop”

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less

By Melissa Joulwan

Published 2016

  • About

The piquant hash known as picadillo is found in many Latin American countries, and, like many beloved food traditions, each country and cook puts its own spin on the basics of ground meat, tomatoes, and spices. My version is a nod to the Cuban way, with cumin, raisins, and pimiento-stuffed green olives. The meat is often used as a stuffing for fritters, so I turned that idea inside-out and added cubed plantains for a chewy bite of (resistant) starch.