Picadillo, the ultimate Cuban comfort food. Ground beef sauteed with onions, garlic, green bell peppers and tomato paste. A mixture further enhanced with the addition of dry sherry, olives, capers and raisins. It is a melange of sweet, savory, and briny flavors coming together, served over the canvas of plain white rice.

Picadillo is the dish I use to introduce my friends to Cuban food. Along with black beans, the flavor of this dish is the core essence of what typifies my Cuban cuisine. When I reveal that raisins are part of this dish, most friends seem quite skeptical and a bit fearful. However their trepidation is quickly dispelled once they taste a forkful. The raisins, beef and caper/olive combo all work together to create this most soulful hash.

Growing up, my grandmother, Mama, would make Picadillo once a week. It was staple in our home and as a result I did not consider it as anything extraordinary. Being separated from home and Mama’s cooking, made me appreciate the rich and complex flavors this dish imparts and long for its taste. It is a testament to how simple this dish is to prepare, that I was able to get the recipe over the phone from Mama, and make it with relative ease. I began to understand that cooking gave me the power to bring myself closer to family and home, and to share my culture with my friends.

Picadillo makes great leftovers. It can also be re-purposed as filling for Empanadas (turnovers) or Papa Rellenas (Balls of mashed potatoes filled with Picadillo, breaded and fried). Recipes will follow…

When served with two fried sunny side eggs on top, it is called “Al Caballo”, which translates to “mounted on horse”, as if the eggs were the riding on top of the Picadillo.

Mama taught me to season the meat with oregano, vinegar, salt and pepper before cooking, to add extra flavor to the beef. I usually prepare the seasoned beef first, then let it sit out in room temperature, while I prep the rest of the vegetables.

The combination of green olives, pimentos, and capers is traditionally known as Alcapparado. I like to use pimento stuffed manzanilla olives and mix them with capers.

I use a ground beef with a ratio of 85/15 (I find that little extra fat is what make the ground beef so delicious) Do not drain the fat when it is released from the beef. It becomes part of your sauce, and will reduce with the sherry and tomato paste.

If beef is not to your liking, the same hash can be made with ground turkey or a firm tofu/meatless crumble product. It is the vegetables and seasonings that give Picadillo its distinctive flavor.

Picadillo

Makes four servings

2lbs Ground Beef
1/2 Cup of Olive Oil
1 Large Spanish Onion, diced
1 Green Bell Pepper, diced
5 Garlic Cloves, finely chopped
3 Tbsp of Tomato Paste
15 Pimento stuffed Manzanilla Olives-sliced
4 Tbsp of Capers
1/4 cup Raisins
1/2 Cup Dry Sherry Or Dry White Wine
2 Tbsp of Oregano
3 Tbsp of Apple Cider or Balsamic Vinegar
Salt & Pepper to taste

Before you cut your onions/garlic/bell pepper-In a large bowl, mix the ground beef with the vinegar, oregano, salt & pepper. Allow meat to marinate, while you prep the rest of your ingredients.
Heat Olive Oil in a large saute pan or dutch oven. When oil is hot, add onions to pot and stir. After two minutes, add your garlic and green bell pepper to the pot.
Once the vegetables have softened, about 3 minutes, add the ground beef,  breaking it up with your spoon so the beef remains loose and the vegetables are mixed in.
As the beef begins to brown and the fat is released, stir in the tomato paste and sherry. Let the liquid reduce in the mixture about 5-6 minutes, then add the capers and olives.
You can also add dash of the caper or olive brine to pot for little extra zest or more caper and olives if you like as well. Add salt & pepper to taste.
Add the raisins and cook for another 2 minutes, allowing the raisins to plump up. Serve over white rice.

Buen Provecho!