Cuban Picadillo
Picadillo is a popular dish not only in Cuba, but also in the Spanish-speaking areas and the Philippines.
Ingredients
- 0.9 pound ground beef 400 g
- 2 tablespoons olive oil
- 1 medium onion
- 6 cloves garlic
- ½ bell pepper
- 2 teaspoons ground cumin 10 g
- ½ teaspoon ground cinnamon
- 3 potatoes approx. 1 pound
- ¾ cup white wine 200 ml
- ½ cup olives 100 g
- ½ cup raisins 90 g
- 2 cups tomato purée
- salt
- pepper
Instructions
- Prepare the ingredients first: finely chop the onion and garlic, chop the bell pepper into small cubes, and peel and dice the potatoes.
- Pour 2 tablespoons of olive oil into a pan and brown the ground beef over medium-high heat for 6–7 minutes. Take the meat out of the pan and leave the oil in the pan.
- Put the finely chopped onions into the pan and sauté them for 5 minutes, until translucent. Add the garlic and continue sautéing for a minute.
- Add the chopped bell pepper, cumin, cinnamon, pepper, and salt to taste.
- Add the diced potatoes, stir the mixture occasionally, and continue sautéing for 5 minutes.
- Add the browned ground beef and pour the white wine into the pan. Cook for 5 minutes.
- Add the tomato purée and the raisins. Continue cooking for 5 minutes.
- Add the olives and cook over medium-low heat until most of the liquid evaporates. If the potatoes aren’t fork-tender, add water—I added 1 more cup (250 ml)—and continue cooking for 10 minutes.
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