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  • #11325
    luckylucky
    Moderator

    PICADILLO

    3 lb. ground beef
    2 onions, chopped
    1-3 cloves garlic (to taste)
    2 bay leaves
    1/4 tsp. cumin
    1/4 tsp. oregano
    Salt & pepper to taste
    2 c. dry sherry
    1/2 c. olive oil
    1 c. pitted black olives, halved
    1/2 c. sour capers
    1 c. raisins
    1 c. slivered almonds
    2 (6 oz.) cans tomato paste

    Mix beef, salt, pepper and 1 cup sherry. Let stand 2 hours. Warm 12 inch iron skillet, roast bay leaves, cumin and oregano. Add oil, garlic, peppers and onions, capers and saute. Add meat and mix. Cover 5 minutes. Uncover, add paste, raisins, almonds and olives. Cook 1 hour. Remove from heat. Add reserve sherry. Let stand 5 minutes before serving. Serve with rice, black beans and green salad. A favorite Cuban dish. Serves 6-8.

    #59522
    luckylucky
    Moderator

    Picadillo

    1 pound lean ground beef
    2 teaspoons extra-virgin olive oil
    1 medium onion, chopped
    1/2 cup chopped scallions, divided
    3 cloves garlic, minced
    4 teaspoons chili powder
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons ground cumin
    3/4 teaspoon ground cinnamon
    1/8 teaspoon cayenne pepper
    1/2 cup golden raisins
    1/2 cup chopped pitted green olives
    2 tablespoons tomato paste
    1 cup water
    1/2 teaspoon freshly ground pepper
    .
    Cook meat in a large nonstick skillet over medium-high heat,
    crumbling it with a wooden spoon, until no longer pink,
    about 5 minutes.
    Transfer to a colander; drain off fat.

    Add oil to the skillet. Add onion, 1/4 cup scallions and garlic;
    cook over medium heat, stirring often, until softened, 2 to 3
    minutes.

    Stir in chili powder, oregano, cumin, cinnamon and cayenne;
    cook, stirring, until fragrant, about 1 minute.

    Add raisins, olives, tomato paste, water and the browned meat;
    stir to blend. Reduce heat to low, cover and simmer, stirring
    occasionally, for 10 minutes.

    Season with pepper. Garnish with the remaining scallions and
    sliced hard-cooked eggs, if desired.
    Serve over beans or rice if desired.

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