Picadillo
Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs
Chef Nikko Cagalanan of Kultura | Charleston, SC
Adapted by StarChefs | october 2024
INGREDIENTS
4 tablespoons neutral oil
5 cloves garlic, minced
1 yellow onion, diced
5 pounds Impossible™ ground beef made from plants
Kosher salt
1 tablespoon tomato paste
1 cup diced bell peppers
1 cup diced carrots
1 cup diced potatoes
3 cups banana ketchup
2 cups eel sauce
3 tablespoons Totole Granulated Chicken Flavor Soup Base Mix
2 tablespoons fish sauce
Ground black pepper
Little gem lettuce
Mint
Parsley
Thai basil
Chile crunch
METHOD
In a pot over medium-high flame, heat oil. Add garlic and onions. Sauté 5 minutes, or until alliums are evenly browned. Add beef and season with salt. Stir in tomato paste. Cook an additional 5 minutes. Add bell peppers, carrots, potatoes, ketchup, eel sauce, and Totole. Cover pot with lid and let simmer 10 minutes. Stir in fish sauce. Season with salt and pepper. Remove pot from heat. Spoon desired amount of the mixture into a serving bowl. Serve with lettuce, herbs, and chile crunch.
