Criolla Recipe

Prep vegetables

Chop the onion, red and green bell peppers into small even dice. Mince the garlic and chop the tomatoes if using fresh.

Heat oil and sweat aromatics

Place a large skillet or sauté pan over medium heat. Add 2 tablespoons vegetable oil. When oil shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes.

Add peppers and garlic

Add the diced red and green peppers and cook 3–4 minutes until softened. Add the minced garlic and cook another 30–45 seconds until fragrant, taking care not to burn it.

Brown the beef

Increase heat to medium-high. Push the vegetables to the edges of the pan, add the ground beef to the center and break it up with a wooden spoon. Let the beef sear undisturbed for 1–2 minutes, then continue to brown, stirring and breaking into small pieces, until no pink remains, 6–8 minutes total.

Incorporate tomatoes and paste

Stir in the chopped tomatoes (or canned diced tomatoes) and 2 tablespoons tomato paste until evenly distributed. Cook 2–3 minutes to let the tomato flavor develop and the paste caramelize slightly.

Add broth and simmer

Pour in 1/2 cup beef or chicken broth, stir to combine, and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan to incorporate that flavor.

Add the ground cumin, smoked paprika, dried oregano, red pepper flakes (or minced fresh chili), bay leaf, ground black pepper and 1 teaspoon salt to the pan. Stir thoroughly so the spices coat the beef and vegetables. Reduce heat to low and allow the mixture to simmer gently, uncovered, for 10–12 minutes so flavors meld and liquid reduces slightly.

Taste and adjust seasoning: remove the bay leaf, then taste and add more salt, pepper, or red pepper flakes if you want more heat. If the mixture is too dry, add up to 2–4 tablespoons more broth. If too wet, simmer a few minutes longer to reach desired consistency.

Remove pan from heat. Stir in the chopped cilantro, lime juice, and sliced green onions. Let sit 2 minutes so the fresh flavors marry with the warm beef.

Transfer Criolla to a serving dish or keep in pan covered with a lid until ready to serve. Garnish with extra cilantro and lime wedges if desired.

Serve Criolla over steamed white rice, with warm corn or flour tortillas, or alongside black or refried beans. For tacos, spoon 2–3 tablespoons filling into each tortilla and top with fresh cilantro, diced onion, and a squeeze of lime.