Cuban Picadillo
Source and licence
"Cuban Picadillo" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cuban_Picadillo, revision 4493948), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cuban_Picadillo&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4493948
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cuba. Associated with Cuba by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 pounds ground beef
- ¼ cup olive oil, divided
- 1 cup diced Oso Sweet onions
- 1 green pepper, diced
- 1 tablespoon chopped garlic
- 1 can (15 ounces) tomato sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ cup raisins
- ½ cup chopped pimento-stuffed green olives
- 2 tablespoons red wine vinegar
- Salt and fresh ground black pepper to taste
Method
- In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.
- In same skillet, lightly brown onion, pepper, and garlic in remaining oil.
- Add tomato sauce, cumin, and oregano; bring to boil.
- Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.
- Stir in beef, raisins, olives and season to taste with salt and pepper.
- Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans.