Picadillo is true comfort food for me. Hence, the name of this blog. My mother in law, Acela, who is no longer with us, made the absolute best picadillo ever! She taught my husband how to make it and he taught our daughter. They both have natural cooking skills! Me, I must start with a recipe and then I can take off from there. There are a few different versions of Cuban style picadillo. You can add diced potatoes, capers, raisins, none, or all of the above. It's a matter of preference. It is traditionally served with fluffy white rice and fried sweet plantains. Delicioso!
Picadillo
2-3 small potatoes, diced in 1/2 inch cubes
2-3 tablespoon olive oil
1 large onion, diced
1/2 large green pepper, seeded and cut in strips
3-4 garlic cloves, crushed and minced
2 lbs of ground beef
1/2 teaspoon oregano
3-4 ounces tomato sauce
1/2 c dry white wine
spanish olives (with pimientos) whole or cut in halves
salt and pepper to taste
cayenne pepper (optional)
Fry the potatoes in oil until golden, remove with a slotted spoon and set aside. Add olive oil to a large skillet and saute the onion and pepper at medium heat until tender. Add garlic and cook for about 3 minutes before adding the beef. With a wooden spoon mix well all ingredients and break down beef to really small pieces. Season beef with salt, pepper, and oregano. When beef starts to brown add the wine, tomato sauce, potatoes, and raise the heat for about 5 minutes to reduce some of the liquid. The add olives, cover and let simmer for about 15 minutes. Serve with fluffy white rice.
