Picadillo with plantain

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.