Picadillo De Carne

Picadillo is a traditional Latin American dish that is very similiar to what we would call a hash. The ingredients vary by region but the common elements are ground meat and tomatoes or tomato sauce.

This recipe was given to me by a colleague who is a Spanish professor on the campus where I work. She noted that she generally adds carrots and potatoes to the dish which I did not do in my version. These ingredients are traditional in the Cuban version of the dish.

This dish will wake up your taste buds with a mixture of both sweet and salty flavors. I will admit adding raisins to a savory dish was a bit weird to me as I usually eat them alone or in desserts or cereal. However, this is very tasty and is something I would make again.

Picadillo De Carne

1/4 cup olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 pound lean ground beef

1 bay leaf

Salt and pepper

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon cumin powder

8 oz can tomato sauce

1/2 cup raisins

2 teaspoons drained capers

1/4 cup green olives stuffed with pimentos

White rice for serving

In a skillet, heat the oil over medium-high heat and add onions and garlic. Cook for 5 minutes, or until the onions are translucent. Add the meat, seperating it into small pieces as you stir.

Add the bay leaf, salt, pepper, oregano, paprika and cumin and cook for 1 minute. Lower the heat to medium, then add the tomato sauce, raisins, capers and olives, and mix. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if needed to keep the mixture from becoming too dry. Serve with white rice.

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