Impossible™ Picadillo
Impossible™ Beef, Idaho Potatoes, Poblano Chile, Avocado, Cotija, Cilantro
Chef Dave Rizo of Yellow Rose | New York
Yield: 4 to 6 servings
Adapted by StarChefs | August 2024
INGREDIENTS
Potatoes:
280 grams Idaho potato, cut into ½-inch cubes
1 tablespoon kosher salt
1 tablespoon distilled white vinegar
Impossible™ Picadillo:
2 tablespoons olive oil
340 grams Impossible™ beef made from plants
To Assemble and Serve:
4 tablespoons olive oil
60 grams diced poblano chile
230 grams diced Spanish onion
25 grams sliced garlic
15 grams ground paprika
3 grams red chile flake
2 grams ground smoked chipotle
2 grams ground Mexican oregano
2 grams MSG
17 grams granulated sugar
Kosher salt
Ground black pepper
1 quart vegetable stock
85 grams tomato paste
Flour tortillas
Sliced avocado
Cotija cheese
Cilantro
METHOD
For the Potatoes:
In a pot over medium-high heat, add potatoes, salt, vinegar, and 1 quart water. Cook 10 minutes, or until potatoes are fork-tender. Strain and transfer to a sheet tray. Let cool.
For the Impossible™ Picadillo:
In a sauté pan over medium-high flame, heat oil. Add Impossible™ beef. Using a spatula, break up beef into meatball-sized pieces and evenly distribute in the pan. Make sure to leave enough space between each piece of beef so that it sears but does not steam. Once beef is evenly browned, use a spatula to flatten and develop a crust. Using the spatula, break beef into small pieces. Remove from heat and set aside.
To Assemble and Serve:
In a Dutch oven over medium flame, heat oil. Add chiles and cook 1 minute. Add onions and cook 4 minutes, or until onions are soft and translucent. Add garlic and continue to cook until fragrant. Add paprika, chile flake, chipotle, oregano, and MSG. Season with sugar, salt and pepper. Cook additional 30 seconds, or until spices are fragrant. Add vegetable stock and tomato paste. Cook 5 minutes, stirring constantly. Add Potatoes and Impossible™ Beef. Cook additional 5 minutes, or until sauce has thickened. Taste and adjust seasoning with salt and pepper. Remove from heat and set aside. Place Impossible™ Picadillo on a serving plate. Serve with tortillas, avocado, cotija cheese, and cilantro.
