Cuban Picadillo Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lb ground beef
1/2 onion, chopped
2 Tbsp garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 Cups raisins
2 jars green olives, drained and chopped (8 ounce)
2 Cans tomato paste (6 ounce)
1/2 Cup water
1/2 bunch cilantro
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Directions: |
Directions:Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking. |
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Personal
Notes: |
Personal
Notes: I made this for a school project. It has become a family favorite.
This recipe is very close to what Cuban Picadillo should be, but it was missing a few steps. I was pleased to see that all the ingredients were included, some people can't see why olives and raisins should co-exist in the same dish... try it, delicious. What I saw was missing was the beginning step. Picadillo, and practically all Cuban bean dishes are cooked into a "sofrito". A sofrito consists of a can of tomato sauce, an equal amount of water, garlic, onions, salt, and whatever herbs you prefer (typical cuban food uses a lot of oregano and I like to add cumin and a laurel leaf to my picadillo). Simmer the sofrito so that the garlic and onions start to cook and reduce the liquid to about 75%. Then add the beef to brown in the sofrito. Add the olives and raisins in as well so that the flavors incorporate with the rest of the pot. Add everything else in until the picadillo is cooked and the sauce is in the consistency you desire. Serve with white rice or a side of Frijoles Negros, some Cuban bread, tostones, and a salad.
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