Cuban-Style Picadillo

Picadillo is traditionally served with rice and black beans. It can also be topped with chopped parsley, toasted almonds, and/or chopped hard-cooked egg.

Cuban-Style Picadillo
Cuban-Style Picadillo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound 85 percent lean ground beef

  • 1

    pound ground pork

  • 2

    tablespoons water

  • 1/2

    teaspoon baking soda

  • Salt and pepper

  • 1

    green bell pepper, stemmed, seeded, and cut into 2-inch pieces

  • 1

    onion, halved and cut into 2-inch pieces

  • 2

    tablespoons vegetable oil

  • 1

    tablespoon dried oregano

  • 1

    tablespoon ground cumin

  • 1/2

    teaspoon ground cinnamon

  • 6

    garlic cloves, minced

  • 1

    (14.5-ounce) can whole tomatoes, drained and chopped coarse

  • 3/4

    cup dry white wine

  • 1/2

    cup beef broth

  • 1/2

    cup raisins

  • 3

    bay leaves

  • 1/2

    cup pimento-stuffed green olives, chopped coarse

  • 2

    tablespoons capers, rinsed

  • 1

    tablespoon red wine vinegar, plus extra for seasoning

Directions

1. Toss beef and pork with water, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into ¼-inch pieces, about 12 pulses. 2. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chopped vegetables, oregano, cumin, cinnamon, and ¼ teaspoon salt; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes. Stir in broth, raisins, and bay leaves and bring to simmer. 3. Reduce heat to medium-low, add meat mixture in 2-inch chunks to pot, and bring to gentle simmer. Cover and cook, stirring occasionally with 2 forks to break meat chunks into ¼- to ½-inch pieces, until meat is cooked through, about 10 minutes. 4. Discard bay leaves. Stir in olives and capers. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Serve.

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