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Picadillo (Estilo Cubano) Recipe

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This recipe for Picadillo (Estilo Cubano), by , is from Boy Scout Troop 32 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shawn Clisham


 2 lb Ground Beef
 2 lb Ground Pork
 1 small Red pepper, diced or cut into strips
 1 small Green pepper, diced or cut into strips
 1 medium Onion, diced
2 bay leaves
½ Cup Raisins
¼ Cup Green Olives, blanched
3-5 Cloves Garlic, minced
2 cans (14 oz) Diced Tomatoes (or 4 diced fresh Roma Tomatoes)
1 can (6 oz) Tomato Paste
8 oz Red Wine
Olive Oil for sautéing
• Optional seasonings added to taste (any or all of the following):
Salt, Pepper, Oregano, Thyme, Nutmeg, Cumin, Cinnamon, Cloves

1. Brown the lean meat in the olive oil.
2. Remove from the pan and drain off the fat.
3. Place the onions into the pan on low heat.
4. Sweat the onions until clear.
5. Deglaze the pan with the wine.
6. Add the bays leaves.
7. Let the onions simmer while reducing the wine down to syrupy consistency.
8. Add the peppers and cook for ~5 minutes. (Don’t let the pan go dry. Add water
if needed.)
9. Add the minced garlic and allow to sweat ~30 seconds to 1 minute.
Add the (2) cans of diced tomatoes and the tomato paste.
10. Raise the heat and bring the mixture to a slow simmer.
11. Add the cooked meat back to the mixture.
12. Allow the mixture to simmer 15 to 30 minutes to allow the flavors to combine.




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