This Cuban picadillo with plantains is a quick and tasty Whole30 meal that covers all the flavor bases: sweet, savory, tangy, spicy, and creamy.
Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less. I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.
Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives. The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.