Friday, July 12, 2013

Cuban picadillo

I've never made Cuban Picadillo before, so I wasn't sure what the "right" way to do it was, but after looking at a lot of recipes, I discovered that they are all basically variations on a theme: ground beef, bell peppers and onions, tomatoes, raisins, and wonderful briney green olives.  Of course, there's a lot more to it than just throwing those things together!

Here's a nice basic recipe for Cuban Picadillo for your first time out.  I made some modifications that I learned from Cook's Illustrated, including using dry white wine to deglaze the pot, adding ground pork to the ground beef, and tossing in some capers and red wine vinegar for extra zip.  Serve it with black beans and rice.

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