Glenn Lindgren: Picadillo is Cuban-style hash and a favorite meal of most Cubans.
Raúl Musibay: Including me!
Jorge Castillo: It's beef, usually ground but sometimes shredded, with tomato, green pepper, green olives or capers and of course, plenty of garlic.
Raúl Musibay: I like to eat it over rice. It goes great with fried plantains and black beans and rice.
Picadillo is Cuban-style hash. It's ground beef with tomato, green pepper, green olives and plenty of garlic.
INGREDIENTS:2 cups onion, diced
Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.
Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
Serve hot over white rice; include fresh Tostones -- Fried Green Plantain for a special treat that will engender the gratitude of small children!
Note: Many cooks like to make picadillo with leftover beef roast, shredded -- a great way to use up the meat from Sunday dinner.
And yes, it's controversial, and yes, we have received our share of grief over it, but this recipe does include a TINY amount of ground cloves. This was a tip given us years ago by a woman who came from Santiago de Cuba.
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