Picadillo and Tostones
2 ounces Canola Oil
6 ounces onion, diced
1 medium bell Pepper, diced
2 Bay Leaves
3 tablespoons garlic, minced
¼ cup tomato paste
½ cup white wine
1 pound ground beef
1 tablespoon cumin, ground
2 tablespoons Chili powder
½ tablespoon red chili flakes
½ tablespoon Kosher Salt
4 ounces Pimiento Stuffed Olives
2 tablespoons capers, drained
3 ounces raisins
6 ounces diced tomato
2 tablespoons Worcestershire Sauce
Cooked white rice
2 ounces green onions
2 tablespoon cilantro, chopped
2 cups Canola Oil
1 plantain, peeled and cut into ½ inch slices
Kosher salt, to taste
For the Picadillo
Heat 2 ounces of Canola Oil, and sauté the onion, bell pepper and bay leaves until the onion and peppers are soft.
Add the garlic to the pan and cook for an additional 30 to 45 seconds.
Add the tomato paste to the pan and cook down for an additional 3 to 4 minutes.
Deglaze the pan with the white wine.
Add the ground beef, season with the cumin, chili powder, chili flakes and salt and sauté until fully cooked. Drain the extra grease, if any, from the pan.
Add the olives, capers, raisins, diced tomato and Worcestershire Sauce. Simmer for 30 minutes until the Picadillo thickens.
Heat the 2 cups of Canola Oil in a high sided pot to 300*F.
Fry the sliced plantains for 3 to 4 minutes, then remove from the grease and place on a plate lined with a paper towel. Smash the plantains with a meat mallet, or the bottom of a measuring cup.
Place the plantains back in the oil and fry for another 4 to 5 minutes until crispy.
Remove the plantains from the grease and season with Kosher salt and the juice from the Lime.
Serve the picadillo over warm rice along side the tostones and garnish with the green onion and cilantro.