Tonight we are heading off to Havana, Cuba with a traditional Cuban dish called Picadillo. Sometimes referred to as “Cuban Hash”, it is made with ground beef, onions, garlic, green or red bell peppers, green olives, cinnamon, cumin, cloves, tomatoes, garlic and raisins. I served it over rice and you could also add a bit of hot sauce, if you like it spicy. This is a great dish to make for a crowd and its made in one pot, so there isn’t a lot of cleanup which is always a plus with me! If you have any leftovers, since this recipe makes a lot, why not make my Baked Empanadas that are stuffed with the Picadillo. Since they are baked not fried, it makes them much lower in fat.
To see how I make the Picadillo, keep on reading.
2 tablespoons canola oil
1 4″ inch stick cinnamon
1 large yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 tablespoon ground cinnamon, halved
1 1/2 teaspoon dried oregano
1/8 teaspoon ground cloves
1 tsp. ground cumin
4 cloves garlic, chopped
2 lbs. ground beef
3/4 cups raisins
3/4 cup green pimento-stuffed olives, halved
1 28 ounce can whole peeled tomatoes, undrained, crushed
1 tablespoon red wine vinegar
salt and pepper, to taste
In a large non stick Dutch oven heat the oil over medium heat. Add the cinnamon stick, peppers, onions and cook until the vegetables are soft, about 10 minutes, stirring occasionally. Add in half the cinnamon, oregano, cloves, garlic and cook until fragrant, about 2 minutes. Add in the ground beef and cook, breaking the meat up with a spoon. Cook for about 8-10 minutes, stirring occasionally. Season with salt and pepper. Add in the raisins, olives and tomatoes. Cook until all the liquid has evaporated, about 20-25 minutes. Stir in the rest of the ground cinnamon and vinegar.