Post by Deleted on Feb 5, 2016 16:27:14 GMT -5
Cuban Picadillo
tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
1/2 green pepper, cored, seeded and finely chopped (about 1/2 cup)
4 cloves garlic, minced
1 bay leaf
1 lb. ground beef (or 1/2 lb. beef and 1/2 lb. pork)
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup dry, white wine [editor's note: use cooking wine or substitute the same amount with beef stock]
1/2 cup beef stock
1 medium tomato, diced
1/3 cup tomato paste
1/2 cup pimento stuffed green olives, chopped
1/2 cup raisins
1. Heat oil in a large skillet over medium heat. Add onion, garlic and bay leaf and sauté until onion is translucent, about 3 minutes.
2. Add ground meat and cook, stirring, until browned.
3. Add spices and stir to combine.
4. Add the wine [if using], stock, tomato, tomato paste, olives and raisins.
5. Reduce heat to a simmer and cook for about 10 minutes.
6. Serve over rice, in tacos or as a filling for empanadas.
tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
1/2 green pepper, cored, seeded and finely chopped (about 1/2 cup)
4 cloves garlic, minced
1 bay leaf
1 lb. ground beef (or 1/2 lb. beef and 1/2 lb. pork)
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup dry, white wine [editor's note: use cooking wine or substitute the same amount with beef stock]
1/2 cup beef stock
1 medium tomato, diced
1/3 cup tomato paste
1/2 cup pimento stuffed green olives, chopped
1/2 cup raisins
1. Heat oil in a large skillet over medium heat. Add onion, garlic and bay leaf and sauté until onion is translucent, about 3 minutes.
2. Add ground meat and cook, stirring, until browned.
3. Add spices and stir to combine.
4. Add the wine [if using], stock, tomato, tomato paste, olives and raisins.
5. Reduce heat to a simmer and cook for about 10 minutes.
6. Serve over rice, in tacos or as a filling for empanadas.