#4 Criolla Recipe

Prepare onions and peppers

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. When shimmering, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens, about 6 minutes. Sprinkle the granulated sugar over the onions to encourage caramelization and continue cooking, stirring every 1–2 minutes, about 8–10 more minutes, until deep golden and jammy. Transfer caramelized onions to a bowl and set aside. Add the remaining 1 tablespoon of olive oil to the skillet.

Cook bell pepper

Add the diced red bell pepper to the hot skillet. Sauté until softened and lightly charred at the edges, about 4–6 minutes. Remove peppers to the bowl with the onions.

Brown the beef

Increase heat to medium-high. Add the ground beef to the skillet (no need to add oil if skillet still has fat). Break the meat apart with a spatula and cook undisturbed for 2–3 minutes to develop browning, then continue cooking and stirring until no pink remains, about 5–7 minutes total. Spoon off excess fat if there is more than 1–2 tablespoons, leaving some for flavor.

Season and build sauce

Reduce heat to medium. Sprinkle the salt, black pepper, smoked paprika, ground cumin, and crushed red pepper over the beef; stir to combine and toast the spices 30–45 seconds. Add the tomato paste and stir, cooking 1 minute to deepen flavor. Pour in the stock, scraping up any browned bits from the pan with the spatula. Simmer gently for 3–4 minutes until the mixture thickens slightly.

Combine components

Return the caramelized onions and sautéed red peppers to the skillet and stir to incorporate. Add the halved green olives and continue to cook 2–3 minutes to marry flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Finish

Remove the pan from heat. Stir in the chopped cilantro and fresh lime juice. Let the filling rest 5 minutes so flavors meld. If you prefer a saucier filling, add up to 2 additional tablespoons of stock and reheat briefly.

Warm tortillas or toast bread. Spoon the Criolla filling into tortillas or over bread. Top with crumbled queso fresco or grated cheddar and, if desired, pickled jalapeños or a drizzle of hot sauce. Serve immediately.