Picadillo de Plátano Verde (Traditional)
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense - Heredia y Limón
Ingredients
3
bunches small green plantains
1 1/2
meat broth
3 1/2
water
1
large onion, finely chopped
1
large bell pepper, finely chopped
2
large garlic cloves, finely chopped
1
bunch culantro (cilantro), finely chopped
1
achiote (annatto)
5
ripe tomatoes
1/4
lard
salt, cumin, black pepper to taste
Worcestershire sauce to taste
1/2
beef cecina
1
celery stalk
1/2
bunch culantro (cilantro)
4
garlic cloves
2
oregano leaves
1/2
thyme sprig
1
onion
2 1/2
water
Directions
- Peel the green plantains. In an iron pot add the 3 1/2 cups of water and the peeled plantains to cook. Then remove them one by one and let cool to room temperature.
- When cold, chop into fine cubes.
- On the other hand, in a pot place the 2 1/2 cups of water with the meat and all the ingredients for cooking the meat. Remove it and when cold, chop into small cubes. From the meat broth, strain 2 cups for the picadillo preparation.
- Peel the tomato and remove the seeds, chop and let rest for 3 minutes.
- Place an iron pot on the wood stove and add the lard, then the chopped garlic and onion, bell pepper until they fry. Then the meat with salt, cumin, Worcestershire sauce and black pepper, tomato paste, and broth until everything boils. Remove from heat.