Cuban-Style Picadillo

Learn to Make Picadillo with Seattle Public School’s Chef Lloyd Pasquera

Plant-Forward, Plant-Based Meat Alternatives

Yield: 1 Serving

Download the Recipe

Ingredients

9 1/2 g Vegetable Oil, Vegalene Spray

19 g Sofrito

2 2/3 oz Beyond Beef®

1 oz + 9 1/2 g Tomato Sauce

1 g Oregano, dry

1/3 g Ground Cumin

4 3/4 g Raisins

1 2/3 ea Green Olives, sliced

Method

  1. Heat oil in sauté pan on medium heat. Add sofrito and sauté for 5 minutes.

  2. Add tomato sauce and sauté for another 3 minutes, constantly stirring.

  3. Add ground beef to pan and break it up with spoon. Cook beef until it is no longer pink.

  4. Add raisins and all spices. Stir the mixture until spices are evenly distributed.

  5. Add olives and lower heat. Allow mixture to simmer until nappe (coats the back of a spoon, should be saucy but not soupy).

  6. Serve hot with rice.

    Source: Seattle Public Schools