"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cuban Picadillo Recipe

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This recipe for Cuban Picadillo, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rock & Nicole Guerra and Family


½ large chopped onion
2 cloves garlic, minced
1 tomato, chopped
½ pepper, finely chopped
2 tbsp cilantro
1-½ lb 93% lean ground beef
4-8 oz tomato sauce
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 Tbsp capers
1 can green olives (not pickled olives unless you prefer the stronger taste)
1-2 avocados

Brown meat on high heat in large sauté pan and season with salt and pepper. Break the meat up into small pieces. When meat is no longer pink, drain some juice from pan (or leave it for extra fat).

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro. Add to the meat and continue cooking medium. Add capers and green olives and about 2 tbsp of the brine (or more if preferred, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and ¼ cup of water and mix well. (More water or tomato sauce can be added if you prefer more liquid making it more like a chili consistency).

Reduce heat and simmer covered about 20 minutes. Serve over rice and garnish with cilantro and avocado. Yum!

Personal Notes:
Personal Notes:
This is a recipe a friend made for our family after I gave birth to Romy. We loved it so much that I got the recipe from her, tweaked it a little, and now it’s a staple for our family and a go to when I need to bring a meal to a friend.




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