Picadillo
From dylan1980 15 years ago
- 45 minutes to make
- Serves 10
A staple of any Cuban-american kitchen, picadillo manifests itself in many different ways throughout the Spanish-speaking world. Serve it over rice, wrap it in a tortilla, stuff it in a big game bird, the stuff is just good to have around.
Ingredients
- 1 lb ground beef shopping list
- 1 lb ground turkey shopping list
- 1 lb ground pork shopping list
- (Though you can use more or less of each depending on what's on sale!) shopping list
- 1/2 medium sized onion shopping list
- 1/2 red bell pepper shopping list
- 1/2 green bell pepper shopping list
- 1 can tomato sauce + 1 little can tomato sauce shopping list
- garlic shopping list
- oregano shopping list
- bay leaves shopping list
- olive oil shopping list
- salt and pepper (really ought to go without saying) shopping list
- 1 jar olives (retain the juice) shopping list
- raisins shopping list
- brown sugar shopping list
- cream sherry (I use Harvey's, but any kind will do) shopping list
How to make it
- Get a nice big wok or wok-like pan, capable of containing 3 pounds of meat and sundry bits. Nonstick is preferred, unless you're as freaked out as I am by plastic releasing estrogenated hormones into your food, in which case use good ol' steel. Just make sure it's big.
- Dice your onion and julienne your pepper. Or just hack it to bits -- how it looks is really not important.
- Grab a mug or cup and toss in a couple of handfuls of raisins with a few tablespoons of brown sugar. Douse them in the sherry, stir a bit and set aside to soak
- Brown the meats in olive oil with garlic, and oregano. Drain and set aside. Don't salt yet!
- In the same pan, add a bit more oil, and cook your onion, pepper, a couple of bay leaves and a bit more garlic until nice and soft. Don't burn the stuff!
- Add one honkin' can of tomato sauce and cook for a few minutes. This is called a sofrito, and serves as a base to a whole lot of other Latin dishes.
- Add your meat back to the pan, and smoosh around on medium/medium low heat until combined. At this point you might need a bit more tomato sauce. In my experience it's usually about as much as is in one of those little 10 oz cans. Feel free to add a bit of water if it's too pasty to move.
- Add the whole jar of olives and about 1/4 of the brine. I know, it seems gross, but it's what my mom does. I don't question mom's food.
- Add the raisin-sherry mixture, and make sure to get all the sugar at the bottom!
- At this point it's basically done. The meat is done, so you could eat it straight away. However this is a dish that gets better the longer it's cooked (to a point, of course). It's even better the next day!
- Traditionally this is served over rice, but do what you like! This is basically Cuban hamburger helper.
The Rating
Reviewed by 5 people-
Ole!
merlin
in San Francisco loved it
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Very nice! Thanks for the post,
Vickie
victoriaregina
in USA loved it
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