Cuban-style Picadillo is a blend of beef, onion, garlic and tomatoes that is simmered over low heat to blend flavors. It is pictured here as a dip and served with pita wedges, but may also be served alongside Cuban-style rice and black beans.
Yield: 6 Ready in 45 minutes
favorite of 121 people 86 people want to try
|0.25 cupolive oil|
|1 largewhite onion; chopped|
|8 clovesgarlic; minced|
|5 Bay leaf|
|2 poundsground beef; (15 to 20 percent fat)|
|1 14.5-oz candiced tomatoes; in juice|
|0.75 cuppimiento-stuffed green olives; sliced, drained|
|0.25 cuptomato paste|
|1.5 teaspoonsred wine vinegar|
|1 teaspoonchili powder|
|0.25 teaspoonCayenne pepper|
Cuban-style Picadillo Preparation
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saute until onion is soft, about 5 minutes. Add beef; saute until cooked, breaking up with back of fork or a whisk, about 7-10 minutes. Drain meat to remove excess oil. After drained, stir meat and onion mixture back into pan & add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
Slow Cooker Directions:
Add beef to pan and saute until cooked, breaking up with back of fork or whisk, about 7-10 minutes. Drain beef to remove excess oil and then transfer beef to slow cooker. Place all remaining ingredients into the slow cooker and cook on low heat for 6-8 hours or high heat for 3 to 4 hours. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
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