Cuban Picadillo No ratings yet.


medium prep time 15 min | cook time 45 mins | SERVINGS 4

Ingredients

    1 lb ground beef
    2 tablespoons of olive oil
    1 medium large yellow onion diced
    6 garlic cloves finely chopped
    ½ bell pepper diced
    1 tablespoon LaFe Ground Cumin
    3 small potatoes peeled and cut in small pieces
    ¾ cup LaFe dry white wine
    ½ cup whole green olives stuffed w/ pimentos
    ½ cup raisins
    ¼ cup capers drained
    16 ounces of LaFe tomato sauce
    Salt and pepper to taste
    For serving: Cooked LaFe jasmine white rice, Fried Plantains, Tomato and onion curtido

     

Directions

  • STEP ONE

    In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.

  • STEP TWO

    In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft. Add the chopped garlic and cook until almost golden.

  • STEP THREE

    Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty. Add the potato pieces and cook for about 5 minutes.

  • STEP FOUR

    Add the ground beef and the wine, let the liquid reduce.
    Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).

  • STEP FIVE

    Cook for 5 more minutes and then add the olives and capers.

  • STEP SIX

    Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.

    Serve with rice, fried ripe plantains and a small salad.