Picadillo
Credit: Christopher Hirsheimer
SERVES 4
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
3 lbs. ground beef
10 cloves garlic, peeled and minced
1 green bell pepper, cored, seeded, and chopped
2 scallions, trimmed and finely chopped
25 pitted green olives, chopped
1⁄2 cup raisins
3 tbsp. capers, drained
2 bay leaves
1 1⁄2 tsp. ground cumin
1 tsp. dried oregano
1 cup tomato sauce
1⁄2 cup dry sherry
3 tbsp. olive oil
Salt
1. Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes.
2. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30–40 minutes. Season to taste with salt. Remove bay leaves. Serve over white rice, if you like.
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