Impossible^TM Cuban Picadillo

PREP THE INGREDIENTS

Ingredients used

• 1 Yellow or Spanish Onion, chopped
• 1 Green Pepper, chopped
• 1 Red Pepper, chopped
• 3 Garlic Cloves, minced
• 1 Small Potato, diced

Start by chopping up the onion, along with the red and green peppers. Next, mince the 3 cloves of garlic. Dice the potato into small cubes.

MAKE THE SOFRITO

Ingredients used

• 12 Ounce Package Impossible™ Beef
• Salt, to taste
• Pepper, to taste

In a sauté pan on medium heat, sauté the peppers and onion for 3 minutes until soft. Season with salt and pepper. Add the garlic in last so it doesn’t burn. Add Impossible Beef and cook for approximately 5 minutes.

COOK UP THE PICADILLO

Ingredients used

• 1 Can Chipotle Peppers in Adobo Sauce (3 peppers, finely chopped)
• 1 Teaspoon Garlic Powder
• 1 Tablespoon Cumin
• 1 Cup Vegetable Stock or Preferred Stock
• 2 Tablespoons Tomato Sauce
• 1 Can Pitted Green Spanish Olives, drained
• 1/2 Cup Raisins or Dates, optional

Next, finely chop 3 chipotle peppers. To the same pan, add in the chipotle peppers along with garlic powder, cumin and sazon. Stir to combine. Add vegetable stock (start with 1/2 cup) and 2 tablespoons of tomato sauce. Stir to combine. Add in the diced potatoes, olives and dates or raisins. Stir to combine and let simmer on medium low heat for 20 minutes and until potatoes are tender. Taste to determine if you need more salt and pepper.

SERVE, SHARE, ENJOY

Ingredients used

• Cooked Rice for serving
• Avocado, to garnish
• Cilantro, to garnish

Serve over rice with chopped cilantro and slices of avocado to garnish.