Saturday, October 6, 2012

Authentic Cuban Picadillo

Now that I'm back in Florida, the first thing I had to cook was this authentic Cuban Picadillo. Picadillo is traditionally served over white rice with a side of black beans (add some plantians and I'm a happy camper!) but picadillo is a very versatile dish. It is used as a stuffing for vegetables (think great stuffed peppers) and as a filling for empanadas. The possiblities are endless. Use it any way you'd use a seasoned ground beef.

Authentic Cuban Picadillo


1/4 cup olive oil

2 pounds ground chuck

1 small onion, minced

1/2 medium green pepper, chopped fine

1 cup canned diced tomatoes

4 cloves garlic, minced

1 bay leaf

1/2 tsp crushed oregano

1 3-ounce bottle capers, drained (optional)

1/4 green olives, sliced

1 TBSP wine vinegar

1 8ounce can tomato sauce

2 to 3 drops hot sauce

1/2 tsp brown sugar

dash nutmeg

salt to taste


Using a large skillet with a cover, heat olive oil and brown meat in hot oil until lightly browned; drain some of the excess oil. Comine onion, green pepper, tomato, garlic, bay leaf, oregano and capers (if desired). Add to meat in skillet. Mix well and cook covered for about 10 minutes, on medium heat.

Adsd the olives together with the vinegar, tomato sauce, hot sauce, sugar, and nutmeg to the meat mixture; stir well and cook 5 minutes, uncovered. If needed, add salt.

Cover the skillet and cook on low for 30 to 45 minutes. Serve over cooked white rice.

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