Saturday, March 20, 2010

Picadillo a la Criolla

I'm making a large quantity of Picadillo to ensure leftovers to make 2 more recipes that I will post later on. Cut this recipe in half for a smaller portion.

  • 2 lbs ground beef
  • 4 tbsp olive oil
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 8-10 cloves of garlic, pressed
  • 2 cans tomato sauce
  • 1 tbsp tomato paste
  • 1 or 2 bay leaves
  • dash of oregano
  • dash of ground cumin
  • 1 cup Sherry or dry white wine
  • salt to taste
  • about a dozen pimento stuffed Spanish olives
  • 2/3 cup raisins (optional)
  • 1 cup water
  • 1 tbsp capers (optional)
  • 1 medium potato, peeled and diced
  • 1 carrot, sliced

Brown and strain the ground beef. Set aside.
Warm olive oil on medium heat and saute onions, peppers, and garlic until limp. Add the tomato sauce, water, tomato paste, bay leaves, oregano, cumin and Sherry, add the ground beef, capers, olives, potatoes and carrots. Cover and let simmer for about 30-40 minutes. Turn off heat. Let sit about 10 minutes before serving. Serve with white rice and plantains.


  1. I don't use capers but I guess the original recipe calls for it.

  2. I"m enjoying your blog, having been alerted to it by a good foodie friend. I don't know where you are in the Midwest, but I'm about to be in the Great Plains for a month, in Wichita. If you know of any Cuban food within 100 miles, I'll happily drive to it. Thanks. --JK

  3. Thanks for stopping by the blog JK. I'm in central Illinois and the nearest Cuban restaurant to me is in Chicago. As far as Kansas goes ... I doubt you'd find an authentic Cuban restaurant nearby, but you can always do an internet search. Good luck.

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