Cuban Picadillo
A popular and satisfying savory and comforting Cuban dish. Unique and robust flavor profile consist of onions, garlic, bell peppers, tomatoes, olives, and spices. You can serve it over rice, in a piece of cuban bread, and can be accompanied by avocado, fried plantains and black beans.
Ingredients
- 2 tbsp vegetable oil of your preference
- 2 medium yellow onion diced
- 1 bell pepper deseeded and finely chopped
- 4 large garlic cloves minced
- 2 lb Impossible Ground, Gardein Ground Be'f, or a mix
- 18 oz tomato sauce, 2-3 fresh tomatoes chopped, or 5 tablespoons tomato paste or a mix.
- 2 tbsp red wine vinegar
- 1/3 cup dark raisins
- 1 tsp oregano
- 1 tsp cumin
- 2 bay leaves
- 1/2 cup pimento stuffed olives sliced or halved, as you prefer
- 1 handful cilantro (optional) chopped for garnish
Instructions
- In a large skillet pan, heat the oil over medium-high.
- Add the onions and peppers, and cook for 2-3 minutes, until soft and translucent.
- Stir in the garlic and cook for 30 seconds.
- Add the vegan ground, cook until mostly cooked.
- Add the tomato sauce, vinegar, spices, and olives to the pan.
- Stir to mix well, turn the heat down to low, cover, and cook for 15 minutes. Stir occassionally.
- Remove the bay leaves and serve with cilantro on top.
Notes
Remember, you can spin this however you like. Don't like green olives and prefer black olives? Put in black olives instead! Have apple cider vinegar on hand but don't have red wine vinegar? Then use apple cider vinegar.
Create your own version, it might become your favorite!