Picadillo

Add just half of the plantain to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until fork-tender, 4 to 6 minutes. Drain and return plantain to the saucepan, off heat. Mash boiled plantain with a fork. TIP: Don’t worry if the plantains you receive have black spots on the peel—that means they’re ripe.

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add remaining plantain, tomato, oregano, lentils, just half the red wine vinegar, and 4 cups water to the saucepan. Bring the picadillo to a boil and cook until the liquid is reduced by half, stirring occasionally, 20 to 25 minutes. Add mini sweet peppers and olives to the picadillo and cover with a lid. Cook until lentils are tender, another 8 to 10 minutes. (4-serving meal: use 2 tbsp vegetable oil, 8 cups water)

Add mashed plantain, masa harina, ¼ tsp salt, ¼ cup water, and 1 tbsp olive oil to a large bowl and mix the arepa dough with your hands. Divide dough into 4 equal parts and shape into small, flat rounds about ½-inch thick. Wipe the large skillet clean and return it to medium heat with 1 tbsp vegetable oil. Once hot, add plantain arepas and cook until golden brown, 3 to 5 minutes per side. (4-serving meal: use ½ tsp salt, ½ cup water, 2 tbsp olive oil, divide into 8 equal parts, 2 tbsp vegetable oil) TIP: If the dough is too dry, add up to 2 tbsp water.

Add shredded green cabbage, remaining red wine vinegar, mayo, and a pinch of salt to a small bowl and stir to combine.

Divide the picadillo between bowls. Top with cabbage slaw and arepas. Enjoy!