Cuban-Style Picadillo
Picadillo refers to the Spanish word, “picar,” which means “to mince” or “to chop”.   A picadillo can be any combination of meat and vegetables chopped up and finished with a variety of spices and seasonings.  I really enjoy the way Cubans make their picadillo as they add hash browns fried in pork lard or rendered bacon fat to soften and add flavor.  A while back I was given a wonderful dish reminiscent of picadillo at my friend Abby’s house.  She topped it with a fried egg and served it to me with flat bread.  It was swoon worthy!  So to accompany this dish, I made my family flat bread.  A recipe I will share in a future post 😉  This dish can also be served topped with a fried egg which would make it that much more RICO!!

Cuban-Style Picadillo

Ingredients:

  • 3 medium sized potatoes, chopped
  • 2 tbls pork lard, or 4 pieces bacon cooked down to render the fat (add the bacon into the picadillo if using this method)
  • 1lb ground beef
  • 1 large onion, chopped
  • 1 sweet pepper, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, skins removed and pureed (or small can tomato sauce)
  • 1 cup beef broth, preferably homemade
  • 1-2 tsp chili powder (or to taste)
  • 2 tbls tomato paste (or ketchup)
  • 2 tbls red wine vinegar
  • 1/4 cup green olives, sliced
  • salt and pepper to taste

Method:

  1. In a cast iron skillet, heat 2 tbls pork lard.
  2. Add the potatoes and brown.  Remove and set aside.  Save the fat for another day.
  3. In the same skillet, brown the ground beef.
  4. When the beef is about half way cooked, add the onion, pepper, and garlic.  Cook until the remaining of the beef is cooked and the onions are translucent.
  5. Add the tomato sauce, beef broth, green olives and simmer for about 5 minutes.
  6. Add the chili powder, tomato paste, vinegar, salt and pepper.  Bring to a boil, lower the heat and simmer until the picadillo has thickened to your liking.
  7. Once it has thickened to your liking add the hash browns back in and warm for a few minutes.
  8. Serve over steamed white/brown rice.

This dish is excellent with flat bread and a green salad from the garden.

Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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