Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup raisins
- 1/4 cup pimento-stuffed green olives, sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp tomato paste
- 1/4 cup beef broth
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, green bell pepper, and garlic. Cook for 5 minutes or until the vegetables are soft.
3. Add the ground beef and cook until browned, stirring occasionally.
4. Add the diced tomatoes, raisins, olives, cumin, oregano, salt, and black pepper. Stir to combine.
5. In a small bowl, whisk together the white vinegar, tomato paste, and beef broth. Pour the mixture into the skillet and stir to combine.
6. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded together.
7. Serve hot with rice or as a filling for empanadas.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 12g
Protein: 22g
Sodium: 400mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with currants or chopped prunes.
- Pimento-stuffed green olives can be substituted with regular green olives or capers.
Variations:
- Add a can of drained black beans for extra protein and fiber.
- Use ground pork instead of ground beef for a different flavor.
- Add a diced jalapeno pepper for some heat.
Tips and tricks:
- Make sure to brown the ground beef well to develop a deep flavor.
- Use a wooden spoon to break up the ground beef into small pieces.
- Taste the picadillo before serving and adjust the seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Cubanitos Picadillo in a bowl with a side of rice and garnish with chopped fresh cilantro.
Garnishes:
Chopped fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of black beans and plantains for a complete Cuban meal.
Suggested side dishes:
Rice, black beans, plantains, or a green salad.
Troubleshooting advice:
- If the picadillo is too dry, add a splash of beef broth or water to loosen it up.
- If the picadillo is too wet, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Picadillo is a traditional dish in many Latin American countries, including Cuba, Mexico, and Puerto Rico. It is typically made with ground beef, tomatoes, and spices, and can be served as a main dish or used as a filling for empanadas or tacos.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the Cubanitos Picadillo with a side of rice and black beans for a complete meal.
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Region: Cuban