Cuban-Style Picadillo recipe
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Ingredients
- 2 potatoes salt to taste 2 tablespoons olive oil 1 onion, minced 1 green bell pepper, minced 2 teaspoons crushed garlic 1 ½ pounds lean ground beef 2 cups dry red wine 1 (15 ounce) can tomato sauce ⅔ cup pimiento-stuffed green olives, drained and chopped ½ cup capers, drained ¼ cup golden raisins 1 teaspoon ground cumin 1 pinch dried oregano ¼ teaspoon black pepper ¼ teaspoon salt 1 teaspoon olive oil
Nutrition Info
- 471.3 caloriescarbohydrate: 29.6 gcholesterol: 78.9 mgfat: 22 gfiber: 4.5 gprotein: 26 gsaturatedFat: 6.5 gservingSize: -sodium: 1337.7 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Cuban-Style Picadillo
Directions
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Place the potatoes into a large pot with enough water to cover, season with salt. Bring the water to a boil, reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat, cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix, cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
Peel the cooled potatoes and cut into chunks.
Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
Gently fold the cooked potatoes into the simmering ground beef mixture, cook together 5 minutes.