Cuban Picadillo
Ingredients
- 2 cups canola oil, for frying
- 1-2 russet, or Yukon gold potatoes, washed, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 green or red bell pepper, chopped
- 4 garlic cloves, minced
- 1½ pounds gound beef , preferably 93% lean
- 1 bay leaf
- 1 (8-ounce) can tomato sauce
- ¼ cup dry white wine
- ¼ cup water
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ½ cup whole green olives stuffed w/ pimentos, sliced
- ¼ cup raisins
- 1 tablespoon capers, rinsed and drained
- handful chopped fresh cilantro
Instructions
- In a large Dutch oven or skillet, heat the oil over medium-high heat. Add the potatoes and fry for 4 to 5 minutes, or until soften on the inside and golden on the outside. Transfer the potatoes to a cooling rack. Discard the canola oil.
- Add the olive oil to the same pan used for frying the potatoes. Add the onion and bell pepper and sauté for 2 to 3 minutes. Add the garlic and sauté for 20 to 30 seconds. Mix in the ground beef, bay leaf, tomato sauce, wine, oregano, cumin, sugar, salt, paprika, and black pepper. and stir. Cook over medium-low heat for about 15 to 20 minutes, stirring occasionally. Add more water, if the mixture becomes too thick.
- Add in the olives, raisins, capers, and cilantro. Remove from the heat, and discard bay leaf. Top with fried potatoes
- Serve with white rice Enjoy!!!
Notes
Sweet Potatoes can be used instead of regular potatoes.
For a healthier option- skip frying the potatoes in the oil and boil them instead.