Cookbook:Cuban Picadillo

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Cuban Picadillo
CategoryMeat recipes
Time1 hour

Cookbook | Ingredients | Recipes | Cuban cuisine | Caribbean cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.
  2. In same skillet, lightly brown onion, pepper, and garlic in remaining oil.
  3. Add tomato sauce, cumin, and oregano; bring to boil.
  4. Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.
  5. Stir in beef, raisins, olives and season to taste with salt and pepper.
  6. Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans.

Notes, tips, and variations[edit | edit source]

  • Make a double batch and freeze half for up to three months. Defrost in microwave oven.
  • Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results.