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While I was baking in the sun the other day, contemplating a Caribbean vacation, my thoughts trailed off to matters of the Latin Cuisine. So I booked a trip to New Orleans and planned to cook some Latin food instead. Picadillo Cubano is (despite its name) a Columbian dish, and in just a few simple steps you can create a bit of Latin flair in your kitchen! The original recipe came with raisins, but being that I’m not too fond of them, I omitted them. Feel free to reintroduce them to the reicipe!
Picadillo Cubano
What you’ll need:
1/4 cup olive oil
2 pounds ground beef
1/2 tsp cumin
1/4 tsp ground oregano
1 bay leaf
1 large onion, chopped
1 green bell pepper, chopped
5 garlic cloves, crushed
1 cup tomato sauce
1 tbsp tomato paste
1 cup white wine
1/2 cup spanish olives
salt and pepper to taste
optional 1/3 cup raisins
In a sauce pan, brown ground beef in olive oil.
Add cumin, oregano, bay leaf, onion, bell pepper and garlic. Add salt and pepper to season and cook for about 10 minutes.
Add tomato sauce, tomato paste, olives and white wine (and raisins if you choose), and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring often.
Remove the bay leaf and season with salt and pepper if needed. Serve over white rice.
Bon Apetit!
