Cuban Picadillo (Cuban Ground Beef)

By lovemygolden

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork (Or you can use all ground beef)
• 3/4 cup of raisins
• 1/2 cup of pimiento-stuffed green olives
• 1/2 cup dry white wine
• 1 1/2 tablespoons of Olive oil
• (2) 8 ounce cans of tomato sauce
• 4 garlic cloves, minced
• 1 medium white onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons of cilantro, chopped finely
• 2 tablespoons of cumin
• a pinch of cumin seeds
• 1 1/2 teaspoons of Complete Seasoning **Mainly sold at latin supermarkets**
• 2 bay leaves
• salt & pepper to taste

Preparation

Step 1

Heat the oil in a large Dutch oven over medium-high heat.

Prepare the sofrito, which is the Cuban trinity, consisting of onions, garlic & bell peppers and let sauté until softened and tender, about 4 to 5 minutes. Add the garlic, and cook for 1 minute until slightly golden.

Add ground beef and ground pork to the pan and cook until no longer pink. Add the cumin, cumin seeds, complete seasoning, tomato sauce, dry white wine vinegar, bay leaves, pimentos, and raisins. Bring the heat to a low simmer and cook until picadillo thickens, stirring occasionally, about 10 minutes. Season to taste with salt and pepper.

Add the chopped cilantro and discard the bay leaves. Serve picadillo over a bed of white rice, and plantains on the side.
Yield: 8 large servings (about 1 ½ cups)
Cuban Picadillo2
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Review: This is a hearty Cuban meal that is always in rotation in our house. It also helps that this is one of the few dishes that Eric doesn’t mind eating for three days straight. Plus you can use the leftover meat as filling for making savory pastelitos. Use frozen pie dough or pastry sheets and add a tablespoon of meat filling, and bake until cooked. It’s another Cuban dish that is always delicious!