Cuban dish "Picadillo"

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: 6 tbsp.

Nutritional value per serving:

Serving size: 1 of 8
Calories 248, total fat 12 G., saturated fats 3 G., proteins 15 G., carbohydrates 22 G., fiber 7 G., cholesterol 36 mg, sodium 892 mg, sugar 13 G.

This popular homemade Cuban dish is made with ground beef in a savory tomato sauce. It's sometimes called Cuban chili, though its flavors are quite different from American chili. It's also mild, making it a great dish for those who don't like spicy food.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. chorizo made from beef or a mixture of beef and pork
1/3 cup chopped Spanish olives stuffed with pimento peppers with 1 tablespoon of the brine from the jar
1/3 cup dry white wine or dry sherry
10 chopped cherry tomatoes or 1 can (225 g) diced tomatoes in their own juice
1/3 cup tomato paste
2 tbsp. l. olive oil
1 large onion, finely chopped (about 2 cups)
4 crushed cloves of garlic
2 bay leaves
1/3 cup raisins
2 tsp dried oregano
2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chorizo sausage, cherry tomatoes, tomato paste, white wine, sherry, onions, garlic, bay leaf, oregano, cumin, ground cayenne pepper, raisin, olive

Cooking the dish according to the recipe:

Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and bay leaves and cook, stirring frequently, until the onion is soft, about 4 minutes.

Add the ground beef to the pan and brown it. Once the meat is browned, carefully remove the pan from the heat, tilt it, and scoop out any excess fat with a large spoon.
Pour in the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento-stuffed Spanish olives, raisins, dried oregano, cumin, and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper. Yield: 6 tbsp.

Serve the dish warm. in various variations:
- As a filling for empanadas or tacos
- With white rice and fried plantains or black beans
- With salad as a side dish and black beans
- To make picadillo soup to serve with rice, add more wine, chicken or beef broth.