Cuban Picadillo

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Christine is from Tampa, which is why she 1)knows a thing or two about Cuban food and 2)knows the Columbia Restaurant. One of those moments where, pestering her over Gchat, Christine sent an entirely inspired response to my "what should I make for dinner this week?"



The answer was a Cuban Picadillo. And Christine was right.

Picadillo, or "hash," is a traditional Spanish-influenced dish that usually includes ground beef. The Cuban variety typically involves raisins, olives, and capers, while other national varieties vary incredibly (some including hard-boiled eggs, potatoes, honey and lime, etc.) The dish was simple, but ultimately complex. Like a chili or stew, the leftovers were somehow even better than the original serving.



I served mine over fluffy white rice. You might also include some fried plantains for scooping. Other suggestions include using this as taco filling or in croquettes. Its a seriously versatile dish.

Of final note: If you don't like olives, don't use them. If you don't like raisins, don't use them. I will be over here judging you silently, but the dish is fantastic no matter what variation you make.



Ingredients:

  • 2 lbs ground beef
  • 4 Tbs vegetable oil
  • 1 cup yellow onion, finely chopped
  • 2 tsp minced garlic
  • 2 large green peppers, finely chopped
  • 1 tsp oregano
  • 2 tsp salt
  • freshly ground black pepper to taste
  • 4 bay leaves
  • 1 28 oz can of whole tomatoes, drained and finely chopped
  • 1/2 tsp cumin
  • 1/2 cup pimento-stuffed green olives (or ... you know ... more)
  • 1/4 cup seedless raisins
  • 2 Tbs capers
  • 1 Tbs white vinegar
  • 1/2 cup Burgundy wine



To Prepare:
  1. In a large skillet, heat the vegetable oil to medium heat. Saute the onions and peppers, stirring frequently, for about 5 minutes. Cook until the vegetables are softened, not yet brown.
  2. Add tomatoes and garlic, and cook until most of the liquid has evaporated from the pan.
  3. Add the ground beef, oregano, bay leaves, and cumin. Cook until the meat is no longer red.

  4. Add salt, pepper, vinegar, raisins, olives, capers, and wine. Cook at a low temperature for approximately 15 minutes.

  5. Serve with a fluffy white rice, with fried plantains, or as filling in a taco. And drink some of that burgundy!

Et voila!


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