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Message
Cuban Picadillo - First try
Posted on 3/3/16 at 7:02 am
Posted on 3/3/16 at 7:02 am
So I've been on a Cuban food kick the last couple nights. Visited with the parents Monday. and my dad sent me on my way with a few servings of Cuban pulled pork with a mojo sauce. Really good. So Tuesday I decided to make a doctored up batch of black beans when I got home and some white rice.
So last night I had plenty of leftover black beans and rice and needed something else to accompany it. I figured I'd try making picadillo as it seemed really easy (it is)
Found this recipe from the NYT
LINK
quote:
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it
I followed the recipe as close as possible. I didn't have any ground cinnamon or cloves on me so I took some sticks and whole cloves and toasted and then put in my coffee grinder.
Some pics
A lot of liquid so I used a slotted spoon to serve.
Some beans reheating
Would recommend. I'm not big on olives so I'll probably pick around them tonight for leftovers.
3
Posted on 3/3/16 at 8:28 am to Powerman
Thank looks great. Did it specify green olives? I prefer the black ones.
Posted on 3/3/16 at 8:40 am to eyepooted
quote:
Did it specify green olives?
Probably wasn't specified but traditionally green in most Cuban dishes.
BTW : Husband of a first generation Cuban wife.
Posted on 3/3/16 at 8:42 am to Powerman
Glad you posted this. I used to make this fairly often but it has been a few years now. Super easy and inexpensive. If you cook it down a little more so the liquid reduces it is great on a sandwich. Basically a Cuban sloppy Joe.
Posted on 3/3/16 at 8:57 am to mouton
I've heard it's good at breakfast with eggs as well
Only thing about the recipe that threw me off is it called for dried chorizo. I didn't have any but the meat market near my house sells some ground chorizo so I picked that up and put some in
Only thing about the recipe that threw me off is it called for dried chorizo. I didn't have any but the meat market near my house sells some ground chorizo so I picked that up and put some in
Posted on 3/3/16 at 9:00 am to Powerman
I've made it a few times. The raisins and the green olives are a surprisingly good combination. 
Apparently, you DON'T want to really brown the meat, but cook it low and slowly.
Apparently, you DON'T want to really brown the meat, but cook it low and slowly.
Posted on 3/3/16 at 9:06 am to Y.A. Tittle
Yeah I followed the directions in the recipe and let it slow cook for about 30 minutes, then added the raisins and olives and let it go for another 20
Posted on 3/3/16 at 9:19 am to Powerman
Shouldn't you substitute it with another cured sausage? I don't think Mexican chorizo is a good substitute for Spanish.
Posted on 3/3/16 at 9:29 am to Darla Hood
quote:
Shouldn't you substitute it with another cured sausage? I don't think Mexican chorizo is a good substitute for Spanish.
Agree--mex chorizo is highly spiced, uncured, and sold fresh (aka raw, uncooked, unaged). Dry spanish (or made elsewhere) chorizo is firm, cured (aka cooked/ready to eat). It's a great ingredient to keep on hand, it will last ages. If you can find it, buy whole links or have a chunk cut for you. It will last longer than buying it sliced. The primary flavor of Spanish chorizo is smoky paprika.
OP's dish looked good; I might have reduced it a bit more, but I tend to like things thicker rather than watery. Give the green olives a chance...they'll taste different after the overnight soak in the dish & reheating. I usually rinse green olives packed in brine thoroughly before using in a dish...otherwise, all you taste is the brine.
Posted on 3/3/16 at 9:32 am to Powerman
quote:
Only thing about the recipe that threw me off is it called for dried chorizo
Most major grocery stores carry this next to the normal smoked sausage. Or you could substitute linguica or chorico which are Portuguese sausages that are similar to chorizo.
Posted on 3/3/16 at 9:36 am to Darla Hood
quote:
Shouldn't you substitute it with another cured sausage? I don't think Mexican chorizo is a good substitute for Spanish.
Probably
But I don't get home till about 630 and it was important for me to make the shopping trip as quick as possible
Didn't have time to fight the traffic and crowd at HEB so I picked up what I could at a meat market by my house
Posted on 3/3/16 at 9:41 am to hungryone
quote:
I might have reduced it a bit more, but I tend to like things thicker rather than watery.
I normally would but it was after 8 at this point and I was hungry
I'm going to reheat it tonight and see how it turns out
Posted on 3/3/16 at 11:48 am to mouton
How do you have the time?!? I usually just get canned picadillio because my life is sooo busy
Posted on 3/3/16 at 12:23 pm to Caplewood
You seem to have a good bit of time on your hands. 
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