Tuesday, 10 July 2007

Recipe - Cuban Picadillo

When I first started cooking this dish I only knew of it as being from Cuba. Apparently it's very common all over South- and Central America. It's a very versatile dish, you can serve it over rice or in tortillas. You can even serve it in burger buns as an alternative to Sloppy Joes.

If you want to spice it up a bit, add some pickled jalapenos or some hot sauce. Or both.

Don't worry if you get any leftovers, this tastes almost better the next day.

Cuban Picadillo
(serves 6 - 8)

1 tablespoon salt
1/2 teaspoon ground pepper
6 garlic cloves
80 ml vegetable oil
1 green pepper, finely diced
2 large onions, finely diced
5 teaspoons apple cider vinegar
1 teaspoon red wine vinegar
80 ml cooking wine
400 ml tomato passata
1 kg ground beef or ground pork (or combination)
15 - 20 whole pimento stuffed olives
80 ml raisins

Mash the salt, pepper and garlic together in a mortar until a paste is created. Lightly brown this mixture in the oil with the pepper and the onions until the onions become translucent. Add the tomato passata and let it simmer for a minute. Add the vinegars.

Add the meat and cook for 5 minutes. Add the cooking wine, olives and raisins. Simmer until all liquid is absorbed. This takes about and hour or so on low heat.


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// Mike