Papi's Favorite Picadillo

By RoketJSquerl

Niman ground beef, browned and seasoned with sautéed onions, garlic, tomatoes, peppers, green olives, raisins, and herbs, the result is an intensely aromatic Cuban version of an Italian ragu. The Picadillo is served with fluffy white rice and fried sweet plantains.

Ingredients

• 3 Tbls. Olive Oil
• 1 Small Onion, diced
• 1/2 Green Bell Pepper, diced
• 2 Cloves Fresh Garlic, pressed
• 1 1/2 Lbs Ground Beef
• 1/2 Lb Chorizo
• 1 Tsp. Salt
• 1/2 Tsp Pepper
• 1 Can Tomato Sauce (8 oz)
• 1 Small Can Tomato Paste
• 1/4 C Dry White Wine (the Cheaper, the better!)
• 4 Tbsp. Pimiento-stuffed Green Olives, sliced
• 1 Small Box Dark Raisins
• 1/2 Tsp Cumin
• 1/2 Tsp Oregano

Preparation

Step 1

Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is transluscent. Add the ground beef and chorizo and brown over medium heat. Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 25 minutes. Serve over white rice. And tostones. Makes 6 servings.