Grass-Fed Beef Picadillo with Crispy Plantains and Queso Fresco

In a wide, non-stick heavy-bottomed skillet, brown the ground beef over medium-high heat. Use a wooden spatula to break the meat into fine crumbles until no pink remains and the fat has rendered. Drain excess fat if necessary.

Add the diced tomatillos and the Mexican-style tomato sauce to the beef. Stir well to coat, ensuring the aromatics in the sauce bloom in the heat of the pan. Reduce to a simmer, allowing the mixture to thicken and the flavors to meld for about 8-10 minutes. The mixture should look glossy and deep red.

While the beef simmers, prepare the plantain coins. In a separate small non-stick pan, lightly sear the plantain slices until they are golden-brown and crisp on the edges. They should be tender inside but offer a slight snap.

Fold half of the fresh chopped cilantro into the beef mixture right before taking it off the heat to preserve its brightness.

To serve, spoon the hearty picadillo into a shallow bowl. Top with the crispy plantain coins, a generous crumble of queso fresco, and the remaining fresh cilantro. Serve immediately while the beef is steaming and the cheese is slightly softened by the heat of the dish.