Picadillo Cubano

Picadillo is the identify of a wide range of dishes first originating in Spain. Variations of Picadillo will be discovered throughout Latin America and the Caribbean, and it has reached so far as the Philippines. Every variation has its personal distinct high quality; within the Dominican Republic, Picadillo is served with hard-boiled eggs, whereas in Puerto Rico it’s used as a filler in Empanadas, or in savory pastries often known as Piononos. The phrase Picadillo itself comes from the Spanish phrase Picar, to cut or mince.

My favourite Picadillo is the Cuban model, aptly named Picadillo Cubano. As with every beloved dish, there are numerous regional variations, but it surely typically combines the distinctive flavors of cumin, oregano, inexperienced olives, capers, and raisins. The top end result shouldn’t be in contrast to America’s favourite crockpot dish, Chili con Carne, however with a sweet-and-savory dynamic that’s equally comforting and unique – and all of it comes collectively in half-hour.

To not confuse you, however the Cuban model of Picadillo is present in different nations, as effectively. For instance, it’s known as Arroz a la Cubana within the Philippines, the place it’s topped with a fried egg. Not a horrible addition, when you ask me.

For right this moment’s recipe I examined ButcherBox‘s floor beef; that is my second time making an attempt their 100% grassfed beef (examine my first expertise right here), and I used to be simply as impressed as the primary time round. If you happen to’re in search of a enjoyable new tackle pasture-raised meats – as a part of a curated bundle shipped month-to-month – you’ll be able to’t go mistaken with these people.

Picadillo Cubano (Gluten-free, Paleo, Primal, Good Well being Weight-reduction plan, Whole30-friendly)

  • Servings: 6
  • Time: half-hour
  • Issue: Straightforward

2 tbsp olive oil
1 small onion, diced
1 tsp cumin seeds
1 inexperienced bell pepper, coarsely chopped
3 cloves garlic, minced
2 lbs floor beef
1 tsp dried oregano
1 tsp salt, extra to style
1/2 tsp black pepper, extra to style
3 bay leaves
1 can (14oz) tomato sauce
1/2 cup inexperienced olives, pitted
1/4 cup capers + 1 tbsp caper juice
1/4 cup raisins
chopped cilantro to garnish

to serve:
fried plantains
white rice (non-obligatory)
lime wedges
sliced chile peppers

1. In a big skillet, warmth the olive oil over medium warmth till shimmering, about 2 minutes. Add the onion and saute till barely softened, about 3 minutes; add the cumin seeds and saute till fragrant, about 1 minute. Add the bell pepper and garlic, and saute till fragrant, about 2 minutes.

2. Add the bottom beef, oregano, salt, and pepper; saute till the meat is generally cooked by way of, breaking apart chunks as you go, about 6 minutes. Add the bay leaves, tomato sauce, olives, capers, caper juice, and raisins, and stir to mix. Scale back warmth to medium-low and simmer till about half of the liquid has evaporated, about 6 minutes. The consistency must be saucy however not soupy, as proven within the image beneath.

3. Take away from warmth, fish out the bay leaves, and garnish with chopped cilantro. Serve with fried plantains, white rice, lime wedges, and sliced chile peppers (like jalapeño or fresno).

** Fast fried plantain lesson: slice alongside the plantain peel, then take away the peel along with your fingers. Heat about 3 tbsp of coconut or avocado oil in a frying pan over medium warmth; slice the plantain at a bias, about 1/2″ thick, then pan-fry till crispy, about 2 minutes per aspect. Cool on some paper towels and sprinkle with salt simply as you’re taking them out of the oil. Inexperienced plantains can be starchy and crisp, like a tropical potato; yellow and black plantains can be gentle and candy, and brown simply – each variations are wonderful.