Puerto Rican Beef

Puerto Rican Beef

 

I found this recipe on Pinterest and stared at it for awhile. I noticed some interesting flavor combinations....sweet potatoes, green olives, a mix of intense spices....hmmmm. Having never been to Puerto Rico,  I'm not exactly sure what makes this "Puerto Rican", or if it is at all authentic in flavor. It was one of those recipes that I knew would either be a huge flop or completely awesome, so I filed away for a day where I felt sassy enough to take a culinary risk. The time was right last night...I randomly had all produce I needed from the farmer's market, had thawed some ground beef to use for dinner without a firm plan, and just bought a slew of avocados at the store. When my husband walked in the door, he shouted "Oh! Is it taco night?" This was good because I knew we at least had some delicious smells going on...but I had to gently break it to him that he was about to get some beef and vegetables atop a bed of mashed sweet potatoes; no crispy taco shells, sour cream, or salsa involved. When I set a plate of this stuff in front of him, he said it looked 'interesting'. He quickly changed his description to 'delicious'. Seriously, this meal is fabulous. It comes together so quickly in one pan, and your sweet potatoes can boil while you make the beef. Run potato masher through those babies and you're good to go--no fancy additions needed because the beef is going to take over. Slice an avocado for the side and dinner is done. There are so many vegetables going on in this dish that you need nothing else to serve a colorful and well-rounded meal. It really is a winner. 

Puerto Rican Beef
adapted slightly from nuttymamas.wordpress.com

-1 lb  ground beef
-1 bunch kale chopped
-1 white onion sliced
-1/2 of a green, red, and yellow bell pepper sliced (I didn't use green--just a whole yellow and half a red)
-1/2 cup pimento stuffed green olives, roughly chopped
-2 T olive oil
-1/2 T ground cumin
-1 t ground coriander
-1/2 T turmeric powder
-1 T dried oregano
-salt and black pepper to taste
-3-4 sweet potatoes
-ripe avocado slices (I think you'll want 1/2 avocado per serving)

In a large skillet brown the ground beef.  Remove to a plate and set aside. Add the oil to the skillet and then the bell peppers and onions and saute until they are tender.  Return the beef to the pan. Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes).  While the beef is cooking, boil your sweet potatoes until tender. Drain and mash roughly with a potato masher, adding salt/pepper, and a splash of milk. Serve the beef mixture atop the mashed sweet potatoes with a side of sliced avocado--or just chop up the avocado and place it on top. Whatever floats your boat. 

 Love the rainbow of colors on this dinner plate.  Yeehaw! 

Love the rainbow of colors on this dinner plate.  Yeehaw! 

I do what I do because I love it.  The greatest part of existing on this planet is the ability to work with other humans and see their joy come to life.  That's why I work in two different worlds.  

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