Beef Picadillo over Plantain Mash

Beef picadillo over plantain mash

Plantain Mash

  • 2 medium green plantains, unpeeled
  • Hot water as needed
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Cut off ends of plantains and discard. Slice plantains in half crosswise
  2. Place them in a large pot and cover with water. Bring to a boil over medium-high heat.
  3. Cook until plantains are soft (30 to 40 minutes)
  4. Peel them and slice them into small pieces. Tranfer to a bowl and use a potato masher or a fork
  5. Add water until desired consistency is reached


  • 2 tsp olive oil
  • 1/2 cup chopped bell pepper
  • 1 onion chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 3 chopped tomatoes
  • 10 pimento stuffed olives thinly sliced
  • 2 tsp capers
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Heat oil on a skillet
  2. Add pepper, onion, garlic. Cook and stir until softened
  3. Add beef. Cook until no longer pink. Crumble it if needed.
  4. Add tomatoes, olives, capers, cumin, salt and pepper.
  5. Cover reducing heat to low and simmer for about 15 minutes.

Serve plantain mash and top with beef. Add sliced avocado (optional)

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