Abuela Acela's Picadillo

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.

White Rice: a Cuban staple

I think it's safe to say that every 9 out of 10 families of Cuban descent (living in the U.S. that is) have some kind of white rice in their pantry.  It's just the way it is.   I grew up on long-grain enriched rice served with just about anything.  Even when another carb side dish was prepared such as potatoes or corn, we would still have white rice. 

How do we cook the rice?  With an "Hitachi" of course.  "Hitachi" is short for Hitachi Rice Cooker and no matter what brand you own we still call it the "Hitachi".  It's pretty simple to make even though my dad says I can't make rice.  I don't take it personal, if it doesn't taste like my mother's cooking he always says that something is missing.

White Rice Cuban Style

(serves 5-6)

3 cups long-grain enriched white rice

3 1/2 cups water

2 t of salt

1 t of vegetable or olive oil

Rinse rice under cold water until water runs rather clear.  Place the rice in the rice cooker with with the rest of the ingredients, stir, cover, and turn on cooker.

Once it is ready fluff up the rice with a fork before serving.  This is served traditionally with black beans, or some other legume.  However, I could eat it just like this with a banana cut up into thin slices.  This is my favorite comfort food!!