Cuban Picadillo
Most of the traditional recipes out there have numerous variations. Picadillo is no exception. This is my take on the Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida
Ingredients
- 2 large onions, chopped
- 2 tablespoons olive oil
- 3/4 cup white wine or beef broth
- 2 pounds lean ground beef (90% lean)
- 1-1/4 cups crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1/3 cup tomato paste
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pepper
- 1 cup raisins
- 1 medium green pepper, chopped
- 3/4 cup pimiento-stuffed olives, coarsely chopped
- 2 tablespoons chopped seeded jalapeno pepper
- Hot cooked brown rice
Directions
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1In a large skillet, cook onions in oil over low heat for 15-20 minutes or until brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
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2In the same skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
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3Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
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