Cookbook:Cuban Picadillo


 * Cuban cuisine | Caribbean cuisine

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

Procedure

 * 1) In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.
 * 2) In same skillet, lightly brown onion, pepper, and garlic in remaining oil.
 * 3) Add tomato sauce, cumin, and oregano; bring to boil.
 * 4) Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.
 * 5) Stir in beef, raisins, olives and season to taste with salt and pepper.
 * 6) Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans.

Notes, tips, and variations

 * Make a double batch and freeze half for up to three months. Defrost in microwave oven.
 * Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results.