Picadillos (bits of minced vegetables mixed with bits of minced meats) are eaten a lot in Costa Rica. Imagination is the limit and you can give the recipe your personal touch depending not only of what vegetables and meats you use, but what spices and sauces you add. Vegetarians usually mix two or more vegetables and leave the meats out. In this case the mix involves some plantains with fish (tuna) and garlic among other things. Some people also like to add some lemon, but that is up to you. Enjoy!Ingredients
2 large green plantains, peeled, cut into three pieces
1 tuna can
¼ cup cilantro leaves, chopped
¼ cup celery, chopped
¼ cup onions, chopped
¼ cup red bell pepper, chopped
1 clove garlic, minced
1 teaspoon butter
1 cup of tomatoes, diced
1/8 teaspoon cumin
1/8 teaspoon paprika
2 teaspoon vegetable oil
Preparation:
1.Bring water to a boil in a saucepan. Add green plantain. Boil until plantains are soft. Keep liquid and transfer plantains to dish.
2.Heat oil and butter in a saucepan over high medium. Add cumin, paprika, onions, red peppers, garlic. Fry them for three minutes. Add tuna.
3.Add two cups of the liquid obtained boiling the plantains and cover. Cook over low for 10 minutes. Add plantain, butter and salt to taste. Simmer for 5 minutes. Let it in the saucepan for 20 minutes.
4.Serve with Rice (optional).
Servings: four
Preparation time: 30 minutes
Note: if you don't like fish you can substitute the can of tuna with ½ lbs of lean ground beef
3 comments:
This is one of my favorite CR dishes. Here's how I make mine:
Peel plantains (this is easier under water and be careful not to get any on your clothes as it will stain), cut into thirds and boil until soft. Remove from water and when cool enough to handle, dice them. Dice tomatoes and onions too. Chop culantro and throw everything together in the pot you used to boil the plantains (now without water). Open a can of tuna that's already cut into little pieces with water (tronocitos en agua). Add some ketchup and lots of Salsa Lizano. Add enough limón to your liking. Stir it all up on low heat. Can be eaten warm or stick it in the fridge to eat it cool. Goes very well with hangovers.
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