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home > recipes > meat > cuban picadillo
Picadillo is a tasty mixture of ground or finely chopped meat, often beef, simmered with aromatics like sweet onion and garlic and seasoned with the bold flavors of cumin and sherry vinegar from Spain that are a big hit throughout Latin America. Picadillo comes from the Spanish "picar," which means "to cut into small pieces." 2 pounds ground beef 1/4 cup olive oil, divided 1 cup diced onions 1 green pepper, diced 1 tablespoon chopped garlic 1 15-ounce can tomato sauce 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 cup raisins 1/2 cup chopped pimento-stuffed green olives 2 tablespoons red wine vinegar Kosher salt and fresh ground black pepper to taste In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve. In same skillet, lightly brown onion, pepper and garlic in remaining oil. Add sauce, cumin and oregano; bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened. Stir in beef, raisins, olives and season to taste with salt and pepper. Bring back to boil, simmer 10 minutes and serve over steamed rice with sautéed sliced ripe plantains and black beans. Tip: Make a double batch and freeze half for up to three months. Defrost in microwave. Serves 6 to 8.

Cuban Picadillo


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(posted April 9, 2007)

Picadillo is a tasty mixture of ground or finely chopped meat, often beef, simmered with aromatics like sweet onion and garlic and seasoned with the bold flavors of cumin and sherry vinegar from Spain that are a big hit throughout Latin America. Picadillo comes from the Spanish "picar," which means "to cut into small pieces."

2 pounds
ground
beef
1/4 cup
olive oil, divided
1 cup diced onions
1
green pepper, diced
1 tablespoon chopped
garlic
1 15-ounce can
tomato sauce
2 teaspoons ground
cumin
2 teaspoons dried
oregano
1/2 cup raisins
1/2 cup chopped pimento-stuffed
green olives
2 tablespoons
red
wine vinegar
Kosher salt and fresh ground black pepper to taste

In large
skillet, brown beef in 2 tablespoons
olive oil over high heat; drain and reserve. In same skillet, lightly brown onion, pepper and garlic in remaining oil. Add sauce, cumin and oregano; bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened. Stir in beef, raisins, olives and season to taste with salt and pepper. Bring back to boil, simmer 10 minutes and serve over steamed rice with sautéed sliced ripe plantains and black beans.

Tip: Make a double batch and freeze half for up to three months. Defrost in microwave.

Serves 6 to 8.


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+1 comment
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from port charlotte fl 33948, United States wrote:0  2

This recipe is great, it bring me
beautiful memories from Honduras
when i was a little girl.
Thank you so much
Mena
5 starsSeptember 4, 2008


 
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