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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 14.5 g
  • Cholesterol: 39.1 mg
  • Sodium: 468.8 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.2 g

View full nutritional breakdown of Cuban Picadillo calories by ingredient
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Cuban Picadillo

Submitted by: MOONTOES1

Introduction

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Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    1 medium yellow or white onion, finely chopped (about 1 cup)
    1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
    1 tablespoon tomato paste
    4 medium cloves garlic, finely chopped (about 4 teaspoons)
    2 teaspoons ground cumin
    2 teaspoons dried oregano
    Kosher salt and freshly ground black pepper
    2 bay leaves
    1/2 cup dry white wine
    1 pound lean ground beef
    1 cup diced canned tomatoes
    2 tablespoons Worcestershire sauce
    1/3 cup raisins
    1/2 cup pimento stuffed olives plus 2 tablespoons brine
    2 tablespoons capers
    1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes

Directions

Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.

2
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

3
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Beef/Pork |

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