Cuban Picadillo--have you ever had it? So. Damn. Good. And very easy to make, too. It's also versatile. Serve it as is, with a fried egg on top if you like, and rice and beans on the side. Serve it on buns, like a sloppy joe, or wrap it up in dough and make empanadas. Don't those look delicious? I usually double this recipe so we can make empanadas with half of it, but I didn't think of doing that this time. (In a hurry making my grocery list, I suppose.)
I've tried a few recipes for it, but have settled on one from David Rosengarten, in It's All American Food. It has the elements I love in it--raisins (yes, raisins!), olives, hard boiled eggs, and chorizo, along with a good helping of spices to bring out wonderful flavor. Chorizo should be pretty easy to find--scroll down a bit on that page to see the varieties. If I can find it in my grocery store, it can't be too hard to get, hehe.
Is this authentic Cuban Picadillo? I have no idea. I'm sure it's like chili or spaghetti sauce, and there are millions of versions out there, but this is the one we like the best. Feel free to change it up, and add or take things out. But I have to say--try not to mess with the cinnamon, raisins and olives (If you do, I'll find out about it. I may be forced to come to your homes and make this for you, with those things in it!). They add SO much flavor. The olives and raisins play off of each other so well--you get a little tart taste from the olive, and a little burst of sweet from the raisins. I leave out the capers (1 TB) in this recipe because we don't like them, and the almonds (1/3 c toasted, slivered)--if I have them, I add them, and if I don't, it's no big deal. These would both be added at the same time as the eggs and lime juice, if you want to add them.
Cuban Style Picadillo (adapted from It's All American Food)
You can easily double this, and it freezes beautifully!
2 TB olive oil
1 lb ground beef (I use ground turkey)
1/2 pound chorizo, chopped in small pieces, or removed from casing
1 large onion, chopped
1/2 cup red bell pepper, chopped
4 garlic cloves
1 TB ground cumin
2 tsp chili powder
1 tsp dried oregano
1 tsp sweet paprika
1/4 tsp cayenne
1/4 tsp cinnamon
1 (14 oz) can diced tomatoes
3/4 cup beef stock
1 TB sugar
1/2 cup raisins
1/4 cup chopped green olives with pimento
2 TB cider vinegar
3 hard boiled eggs, coarsely chopped
1-2 TB lime juice
Heat a large skillet over medium heat, add ground beef or turkey and chorizo.
Cook about 10 minutes, stirring often, until nicely browned. Drain if you like--I usually do, but leave a little oil in the pan, or add a bit more olive oil.
Add onion and bell pepper, saute about 10 minutes.
Add garlic and spices, saute about one minute.
Add tomatoes, beef stock and sugar. Cover and cook for about 20 minutes.
Add raisins, olives, and vinegar, simmer uncovered for 5 minutes.
Add chopped eggs and lime juice and season with salt and pepper, simmer for a couple minutes to heat eggs up, and serve.
I served it this time with sweet potato and beet chips.
A Six Word Memoir
Toontz at Okara Mountain has tagged me for a Six Word Memoir. Check out her blog--that girl makes some gorgeous food! Basically, it's just six words that describe you.
So let's see...
Now I tag six more blogs--I'm choosing new additions to the Foodie Blogroll. Hopefully you'll go and say hello to them--they are all really great blogs! So here you go--more blogs to read. Your boss won't mind, I checked ahead of time. ;)
For the Love of Cooking
B More Sweet
Life After Gluten
M E A T C H I P
Gina's Weight Watcher Recipes