Recipe

Picadillo Recipe

	Dylan1980 / All my dishes 3 months, 1 week ago 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. Prep:10m Cook:45m Servings:10	Dylan1980
	beef pork chicken cheap simple stuffing leftovers comfort food

Does this look good? Yeah! / Nope

Fans

quaziefly

merlin

valinkenmo

victoriare

dooley

Ingredients

1 lb ground beef

1 lb ground turkey

1 lb ground pork

(Though you can use more or less of each depending on what's on sale!)

1/2 medium sized onion

1/2 red bell pepper

1/2 green bell pepper

1 can tomato sauce + 1 little can tomato sauce

Garlic

Oregano

Bay leaves

Olive oil

salt and pepper (really ought to go without saying)

1 jar olives (retain the juice)

Raisins

Brown sugar

Cream sherry (I use Harvey's, but any kind will do)

Directions

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.

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