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Mains, Sides

Green Plantain Picadillo (Picadillo de Platano Verde)

Green Plantain Picadillo (Picadillo de Platano Verde)
Los Angeles Times

It's early in the morning, but Nelly Orona has already set the table for company. A lacy tablecloth and sparkling wine glasses are in place, just in case the visitors she is expecting are free to stay for lunch. "Everybody ... Read more

Total time: 1 hour plus 4 hours chilling | Serves 4
  • 3 green plantains
  • Water
  • 1 tablespoon oil
  • Salt
  • 1/2 cup (1 stick) margarine
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 small white onion, chopped
  • 1 1/2 teaspoons chicken bouillon powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons bottled steak sauce
  • 3 tablespoons milk
  • Pepper
  • Ground cumin
  • 1 canned pickled yellow pepper, chopped, optional
  • 1/2 bunch cilantro, chopped

Step 1Peel plantains. Place in large pot with water to cover, oil and salt to taste. Bring to a boil, reduce heat and cook until tender, about 45 minutes. Drain and cool, then put in resealable plastic storage bag and refrigerate 4 hours or overnight.

Step 2Grate plantains with coarse blade of grater and set aside.

Step 3Heat half of margarine in skillet. Add bell peppers, onion and bouillon powder (used to add salt). Cook over medium heat until vegetables are tender, about 10 minutes. Add grated plantains, remaining margarine, oregano, basil, steak sauce, milk, pepper and cumin to taste, pickled pepper, if using, and cilantro. Cook and stir until dry and shiny, about 10 minutes.


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