Picadillo
This is very basic Cuban fare, served with white rice, fried plantains (maduros), with black beans being optional, but preferred. I make mine with cilantro, which most people do not use, and I add the dried plums and a touch of hot peppers. Also, I would probably add a bit more cumin and oregano, but I would say the measures below are a good start, and you can increase flavors according to your palette. Picadillo is also used to describe ground beef dishes in other Latin American countries, though the recipes differ from the Cuban dish.
Ingredients:
1 pound of Ground Beef
1 large Onion
2 tablespoons of Garlic
½ of a Bell Pepper
¼ of a Hot Pepper – you can do this to taste
1 large Tomato diced
Approximately 20 Green Olives, stuffed with pimentos
2 tablespoons Capers
2 tablespoons Oregano
2 tablespoons Cumin
½ a bunch, Cilantro chopped
3 Bay Leaves
6-8 coarsely chopped Dried Plums
¼ cup Raisins
1 small can of Tomato Sauce
2 tablespoons of white vinegar
1 teaspoon of sugar
½ cup of wine Red Wine (optional) water can be used equally well
3-4 tablespoons of Olive Oil
Directions:
Brown the beef, add onions, then garlic, peppers and tomato. Add the rest of the ingredients and if needed, up to a cup of water to create a sauce. Bring the picadillo to a boil, and then lower the heat to simmer, for at least thirty minutes, adding more water or wine if needed. Some people prefer the dish dry, I like it saucier. Taste as you go along, and see what suites you.
Optional:
I have also added a can of green beans to this, omitting the olives, though not at all Cuban, it is nevertheless delicious!
