Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups

12 Ounce package of Impossible™ Beef 

1 Yellow Or Spanish Onion, Chopped 

1 Green Pepper, Chopped 

1 Red Pepper, Chopped 

3 Garlic Cloves, Minced 

1 Small Potato, Diced 

1 Chipotle Peppers In Adobo Sauce, Finely Chopped

1 Teaspoon Garlic Powder 

1 Tablespoon Cumin 

1 Cup Vegetable Stock 

2 Tablespoons Tomato Sauce 

1/2 Cup Pitted Green Spanish Olives, Drained 

Salt, to Taste 

Pepper, to Taste 

Finely shredded Jack or Mexican Blend Cheese for Garnish 


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. 

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 that it doesn’t burn. Add Impossible Beef and cook for approximately 5 minutes. 

Next, finely chop 3 chipotle peppers. To the same pan, add in the chipotle peppers along with garlic powder and cumin. 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 over rice or chopped fine as an appetizer in fried plantain cups. 


Yield: 16 as appetizer