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Cuban-Hawaaiin Cooking
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Cuban Picadillo recipe - Beef Hash of Cuba
courtesy of Cocina Cubana club/ Pascual Perez/ Sonia Martinez
The following can be added to white rice or used as filling in the "pastelitos"
recipe in the dessert section to make small meat pies. For picadillo
you can use ground lean beef or turkey.
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Raisins
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If
meat is not too lean, pour out whatever fat you render.
turn heat down to medium low. Add the tomato sauce and wine. While
it simmers, chop up the pimiento stuffed olives and add to meat
mixture, it is ok to add a little bit of the brine, if you wish. Add
the raisins and adjust the seasonings.
I like my picadillo almost dry, not too soupy. Serve over fluffy,
white rice. If you like it soupier, just add more tomato sauce
and/or wine, if you wish.
For the pastelitos, let the sauce simmer almost to dry, so you will
not have a runny mess on your hands.
There is
also a Cuban grocery website that sells true Cuban-style picadillo
in their fish & meat section if you want to try it first,
click here to visit their site.
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Instructions on
How to make Cuban Picadillo |
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