Cuban food is more savory than spicy -- a common misconception.
I've shared a few recipes on the blog before: Tostones {fried plantains} and ShrimpIt's so hard to perfect YaYa's recipes... because she doesn't measure and forgets what all she puts in things. This one came pretty darn close, though.
Picadillo is a traditional dish found in Cuban cuisine. It is delicious -- and usually served over rice, or used as a filling for empanadas or croquettes.
Ingredients
Serves 8-10
1/4 c Sofrito*2 lbs ground beef (I used 85/15... fat is flavor, y'all) 1 medium can (10 oz.) tomato sauce 1/4 c dry white wine 2 cloves garlic, crushed 1/4 tsp black pepper1/8 tsp salt (or to taste) 2 packages Sazon Goya 1/2 c spanish manzanilla olives, sliced 1 bay leaf1 handful cilantro, for garnish1 tbsp olive oil
* Sofrito is a base used in a majority of Cuban dishes. You make it by blending 1 green bell pepper and 1 yellow onion in a food processor. Keep in a jar in your fridge to add extra flavor to your favorite meals! {it dissolves so you get the fresh flavor, without the chunks of extra veggies}
DirectionsCook ground beef with 1 tbsp olive oil, drain extra liquid. In crock pot, mix Sofrito, beef, tomato sauce, wine, garlic, sazon, s+p, and bay leaf.Cover and cook on low for 6 hours. During the final 30 minutes of cooking, add the olives. Serve over white rice.
Garnish with cilantro and extra olives.
Enjoy!
