Cuban Night.

Being half-Cuban and from Miami, I often tap into my latin roots and cook something that is reminiscent of home.  The other night I opted for something simple and cheap, yet delicioso: picadillo. Picadillo is a mixture of ground beef, onions, pepper, olives, and raisins served over white rice. My mom (who is American nonetheless) sent me this recipe along with some articles on the picadillo blog war.  Cubans are very proud of their roots and have different opinions on what makes a truly authentic picadillo.  Some may argue if this is an authentic version but in my opinion it surely is!  Either way, it is a staple in Cuban kitchens and is sure to leave all plates wiped clean at the end of a meal!

Picadillo

6 TB olive oil
4 garlic cloves chopped
2 large onions, chopped (about 3 cups)
2 green peppers, chopped
1 bay leaf (optional)
3 lb. ground meat
1 8 oz. can of tomato sauce
1/2 – ¾ cup vino seco (found in the Latin food section or use dry cooking wine)
1 cup pimiento stuffed olives
1 cup of raisins
Salt and pepper to taste

Directions
First brown the meat in 2-3 TB olive oil. Drain all fat and set the meat aside. In a large skillet and in medium heat, sautee the garlic, onion, green pepper and bay leaf in the olive oil for about 15- 20 minutes. Add the meat. Turn heat down to medium low. Add the tomato sauce and vino seco. Bring to a slight boil, and reduce temperature again to a simmer. Cover and cook for about 30 minutes. While it simmers, slice the pimiento stuffed olives. After the 30 minutes are up, remove the lid, add the olives and the raisins and cook, uncovered, in a slow simmer for another 15 minutes. If it is too dry, you can add more tomato sauce. Serve over fluffy, white rice.

Yields: 6-8 servings (Depending if you are Cuban or American!)