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Cuban Picadillo
[Photograph: Maria Del Mar Sacasa]
Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
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About This Recipe
| Yield: | serves 8 |
| Active time: | 30 minutes |
| Total time: | 45 minutes |
| Special equipment: | large skillet with cover |
| This recipe appears in: | Latin American Cuisine: Cuban Picadillo |
| Rated: |   |
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow or white onion, finely chopped (about 1 cup)
- 1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
- 1 tablespoon tomato paste
- 4 medium cloves garlic, finely chopped (about 4 teaspoons)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 1/2 cup dry white wine
- 1 1/2 pounds ground beef
- 1 cup diced canned tomatoes
- 2 tablespoons Worcestershire sauce
- 1/3 cup raisins
- 1/2 cup pimento stuffed olives plus 2 tablespoons brine
- 2 tablespoons capers
- 1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes
Procedures
-
1
Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
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2
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
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3
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.
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