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1
Heat ghee in a large pan or braiser over medium heat. In the meantime, chop onions into 1/4-inch cubes. Chop habanero into tiny pieces (including seeds), about 1/8-inch and julienne sun-dried tomatoes about 1/8-inch wide. Smash and chop garlic into little pieces. Wash and slice the mushrooms and set aside.
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2
When the ghee is hot, saute onions, habanero pepper, and sun-dried tomatoes. When the onions have turned translucent, add in the garlic.
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3
When the garlic has turned fragrant, lower heat a little and add in fish sauce. Keep mixing until the smell of the fish sauce has evaporated.
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4
Increase heat to medium-high and saute in the mushrooms. Add in salt and pepper.
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5
When the mushrooms have shrunk, add in the ground beef. Stir until the beef is completely incorporated. Cook until the beef is browned.
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6
Add in canned peeled tomatoes and tomato paste. Let boil for about 3 minutes then adjust heat to low. Add in bay leaves. Cover pan and let simmer for 40 minutes for all the flavors to meld.
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7
In the meantime, chiffonade the fresh cilantro.
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8
After 40 minutes, check the pot and adjust taste with salt and pepper. Mix in cilantro and cook for one minute more.
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9
Smash and chop garlic into tiny pieces. Set aside. Chop plantains into 1/8-inch cubes. Season with salt, pepper and paprika.
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10
Heat ghee in a large saute pan or wok. When hot, cook in the garlic until fragrant.
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11
Saute in seasoned plantains, making sure to incorporate them completely with ghee and garlic. Let sit and mix only every 3 to 4 minutes to let the plantains touching the pan caramelize. Keep doing this until you are happy with the volume of caramelization.
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12
Serve on individual plates with the Cubana beef with a slightly runny sunny side egg on top. If you want to forego the eggs, serve family-style in two separate serving dishes.
