Picadillo is a popular dish not only in Cuba but all over Latin America and the Phillipines. It's name derives from the Spanish “picar” meaning “to chop” or to “mince”. You might serve this picadillo Cuban-style, over black beans and rice with a side of plantains. It’s also good over grits the next morning served on horseback (topped with a fried egg), similar to the way hash is often served.
3 pounds boneless sirloin small, chopped
1/2 white onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
1 pounds or green olives chopped
2 (6 ounce) cans tomato paste
1/2 cup water or beef stock
1/2 bunch fresh cilantro
1/2 jalapeño pepper
Brown the beef in a large pot over medium-high heat until no longer pink, about 10 minutes. Pour off any excess grease. Stir in onion and garlic and cook for 2 minutes. Mix in the rest of the ingredients, and bring to a simmer. Reduce heat to medium-low, bring mixture back to a simmer, cover, and cook for 10 minutes.
Serve over black beans and rice.
This recipe comes to us courtesy of Chef Louis “Jack” Treuting
Culinary Director, Rouses Markets
“I’m a huge fan of brass, blues, funk, and R&B. I like jam bands. I Iike world music. I love anything with a Latin sound, especially Cuban music, which like so much of our local music, has African roots. The one program I rarely miss is Tiene Sabor. I take my daughter to dance class on Saturdays, and we always listen to it in the car. That’s our special time, just daughter and dad.”