CUBAN STYLE PICADILLO
15 min Prep, 30 min Cook
Picadillo was one of those unforgettable recipes, the flavours were bold and the meat generously seasoned – just how I like it, no complaints from me. I made a pledge to myself that I would make my own rendition and try to do the traditional recipe some justice. Picadillo is actually a Spanish cuisine that was brought to the Spanish colonies including Puerto Rico.
What really gives this recipe a kick, along with the sofrito is adobo seasoning. Adobo seasoning is a combination of commonly used Latin American herbs/spice including garlic, cumin and oregano. Although most picadillo recipes tend to use individual herb and spices as opposed to pre-blended seasoning I found a few tablespoons of the homemade adobo seasoning really helped to deepen the flavour.
Red or white wine is added near towards the final stage of cooking, I rarely cook food with alcohol, it’simply a personal decision, more often than not I’ve found grape juice is a really good foolproof substitute and in this case I successfully used red grape juice. If alcohol isn’t a issue with you that’s perfectly okay, simply go ahead and use as per instructions.
Feel free to serve picadillo with potatoes, rice (nice although starch overload) black beans or even plantain (plantanos)
Adobo seasoning mix –
2 teaspoons himalayan pink salt,
1 tablespoon paprika
2 teaspoons black pepper
1 1/2 teaspoon onion powder
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 teaspoon garlic
1/2 teaspoon chilli powder
Start by placing the ground meat in a large bowl. Use your hands to work in the adobo seasoning. Really work the dry rub in by breaking down the slab of minced beef then set aside. Melt the coconut oil in a large skillet/pan on medium heat, then add the onions, garlic and bay leaf and sautee for 1 minute.
Add the beef and proceed to seal and brown the meat with the other ingredients. This should take 4-5 minutes.
Once the meat has darkened add the green bell pepper then pour in the chopped tomato and evenly coat the minced beef in the sauce.
Sprinkle the cumin, oregano and parsley into the pan and stir.
Add the raisins and olives to the pan again, giving another good stir.
Finally pour the red grape juice to the entire pan and bring to a rolling boil before reducing the flame to low.
Cover the pan with lid and simmer for 15-20 minutes (checking periodically).
Serving Size 467.7 g
|Amount Per Serving|
|Calories 1013.3 cals||51%|
|% Daily Value*|
|Kilojoules 4465 kJ||51%|
|Fat 56.7 g||87%|
|Sodium 761.4 mg||33%|
|Carbohydrate 51.4 g||17%|
|Protein 52 g||104%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|