Monday, June 4, 2012
Authentic Cuban Picadillo
Ya’ll… I’m headed to SEATTLE on Thursday!!!! Holy smokes I’m SO. STINKING. EXCITED. Why, you ask? Well, I’ll be attending BlogHer Food!! I had an incredible time last year in Atlanta and made tons of new friends (many of which will be back this year and I am SOOOOO looking forward to that!). The food blogging community ROCKS. Like really REALLY rocks.
Spending time talking and drooling over good eats with people who love food just as much as you do is thebomb.com! There is no judgement at food blogging conferences… & I love it. hah 😉
Anyhow this year I am THRILLED to have 2 sponsors that helped make this trip happen. Today, I’m going to tell you about one of them… Lindsay Olives!
Here’s the thing… I have ALWAYS been a huge fan of Lindsay Olives (and I’m not just saying it because they are my sponsor). I am an olive fanatic & have been buying their brand for YEARS. Taco night isn’t the same without their black olives… and tonight I’m going to tell you about a PHENOMENAL recipe that uses not one, not two, but THREE of my other favorite Lindsay products…
The dish I’m referring to?! Authentic Cuban Picadillo.
Now, I know you can’t go throwing the word “authentic” around, but this Picadillo has been given the Cubano stamp of approval by my friend/co-worker and resident Cuban, Nancy (shout out Nancita!). Whenever I need tips or pointers with Cuban cuisine (or the Spanish language) I always call upon Nancy! She’s awesome like that. 😉
Anyhow, you should make this. Like now! There is nothing (and I mean NOTHING) like Cuban Picadillo… it’s out. of. this. world.
BIG thanks to Lindsay Olives for co-sponsoring me for this year’s trip to BlogHer Food!!! Make sure to come back tomorrow so I can tell you about my other fabulous sponsor that is another one of my favorite products!!!
Disclaimer: Although Lindsay Olives is one of my sponsors, the opinions of their products within this post are my own! I have always been a fan of their olives!
Authentic Cuban Picadillo
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour 15 minutes
Recipe make A LOT. If you don't like lots of leftovers... half the recipe!
Ingredients:
1-2 tablespoons light olive oil
1 green pepper, seeded and diced
1 medium sized onion, diced
4 cloves garlic, minced
3 pounds ground beef
2 teaspoons salt
1 1/2 teaspoons dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
3-4 dried bay leaves
1/2 cup vino seco (found by the cooking wines) - or other dry white wine
1 can diced tomatoes
8 ounces tomato sauce
5.75 oz jar of Lindsay pimento stuffed Spanish Manzanilla olives (about 1 cup)
4 ounce jar of Lindsay chopped pimentos
2 tablespoon Lindsay capers
1 packet of Goya Sazzon seasoning (Culantro and Annato), optional
cayenne to taste (optional)Directions:
Add olive oil to a large heavy bottomed pot and heat over medium-high heat. Add peppers and onion and saute for 2-3 minutes until softened. Add the garlic and stir for another 30-45 seconds then add ground beef and cook (breaking meat apart with a spatula) until ground beef is fully cooked (about 6-10 minutes). Add salt, oregano, cumin, pepper, and bay leaves. Stir until combined.
Add Vino Seco and allow it to cook for 2-3 minutes. Add the diced tomatoes and tomato sauce and stir until combined. Lastly add the olive, pimento, capers, and Sazzon & cayenne (if using) and stir to combine. Cover, reduce heat to low, and simmer for 20-30 minutes (stirring every so often).
Serve over steamed rice.
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(Serve with crispy cubes of potato for an extra YUM factor!)
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branny — June 4, 2012 @ 7:45 am
I enjoyed meeting you at BHF last year. I’m going this year too – but I get to present this year!
Denise @ Creative Kitchen — June 4, 2012 @ 8:58 am
Ooh have FUN!! I’ll be watching everyone’s adventures via social media. 😉 Like you I also LOVE Lindsay olives…..they’re the only brand I buy. I love they have a natural line of black olives. I always pick up the six pack at Costco.
Nancy — June 4, 2012 @ 9:00 am
Love, Love, Love all your recipes BUT I feel soooooo proud and pumped every time you ask me for suggestions and then I see them here…BUT SPECIALLY, I GET TO TRY THEM!!!! Keep them coming!! And next time as Angel suggested….Ox Tail Stew!!!
Rachel Cooks — June 4, 2012 @ 9:15 am
This looks great and I’m not even an olive fan. I hope you have a blast in Seattle! I am so jealous!
Ryan @ Spicy Richmond — June 4, 2012 @ 9:19 am
I love anything with olives in it. Looks like I’ll have to add this to my list of recipes to make!
Angel — June 4, 2012 @ 9:50 am
YUMMY, that looks great Tina, and yea, Ox Tail Stew next. Then comes the Cap And Gown for graduation LOL
Mom — June 4, 2012 @ 10:06 am
Looks good! I am so excited for your trip! You will have such a great time and I know you always come back rejuvenated :))) Seattle is SO fun! Such a great food city…
Rachel @ Baked by Rachel — June 4, 2012 @ 10:31 am
I’m so jealous you’re going and sad I won’t be there to meet you and everyone else!! Next year I keep telling myself… next year 🙂
Suzanne — June 4, 2012 @ 11:05 am
yum, love olives I will have to give this a try 🙂
Sarah — June 4, 2012 @ 11:21 am
Oh, I am so jealous that you’re going to the conference! Have FUN!!! Can’t wait to read how it went 🙂
Also, this looks AMAZING! I fix picadillo a lot around here, although our recipe is very different. My hubby is from Mexico, and his family never puts olives or capers in it! I may have to give this recipe a try, it looks so good!
Nikki @Pennies on a Platter — June 4, 2012 @ 4:24 pm
Have a great time in Seattle!! Really wish I was going, but I think my little sis appreciates that I’ll be with her to celebrate her high school graduation instead. 😉 Live it up out there, girl!
Jennifer @ Peanut Butter and Peppers — June 5, 2012 @ 7:23 am
Have fun at the event! Your dish looks so delish!!!
Megan {Country Cleaver} — June 5, 2012 @ 10:55 am
This looks detectible!! And I am over the moon thrilled at all of you girls coming out here to SEA!! It’s going to be a blast! Rainy…but a blast. Eee!!
Missy — October 29, 2012 @ 3:33 pm
I had a co-worker who made this…just called it Cuban dish…it is so good. She would use red wine and added golden raisins…so good with salty from olives and a little sweet from raisins. If you try, warm the raisins in water to plump them up before adding. Yum!
Cuban Picadillo « In The Pink Kitchen — January 1, 2013 @ 12:23 pm
[…] Cuban Picadillo Adapted from My Life as a Mrs. […]
Jennifer — February 24, 2013 @ 8:42 pm
I usually don’t comment, but I had to on this recipe. This is FANTASTIC! I love Cuban food and this did not disappoint. Thank you!
Daisy — July 15, 2013 @ 7:59 pm
One of my fav dishes. I do use raisins and love the little bit of sweetness they add to the dish. Instead of ground beef I use ground turkey. It’s healthier and no one can tell the difference. It’s delicioso!! Happy cooking everyone!
gigi — February 14, 2014 @ 10:45 pm
wondering if you drain juice out of olives. I didn’t b/c it didn’t say drain & my dish was very salty. I didn’t have separate pimentos & left them out. Just wondering
Tina replied: — March 2nd, 2014 @ 4:44 pm
yes… the olives measurement was just for olives… not the liquid. Hope that helps!
laura meador — May 8, 2014 @ 2:10 pm
Your photo looks like there is potato in the picture…if it is not potato what ingredient is that?
Jaime Vanb — June 16, 2014 @ 1:58 pm
Looks delicious ! Just wondering if there is anything I can substitute for the white wine ? I have all the ingredients in my house besides the white wine.
VIN — October 9, 2014 @ 12:25 pm
Laura meador.. there is a comment right under the picture that says…(Serve with crispy cubes of potato for an extra YUM factor!)
Bunii — December 27, 2014 @ 5:53 pm
I’ve been to Seattle. It’s amazing out there! Everybody is so friendly, and you can’t leave without visiting the space needle. It’s like a constant festival out there, enjoy your trip. This recipe looks amazing btw. I’m making it right now. (adding potatoes). 🙂
KR — September 6, 2015 @ 1:45 pm
I have a NY Times Picadillo recipe (just made it last night) the variations – slice the olives, add red wine vinegar, currants (or raisins) after letting them rehydrate a bit in warm water and add ground cloves. Every recipe I’ve seen calls for a sweet element… Otherwise the recipes are pretty similar. picadillo should awaken all the senses – savory, spicy, sour and sweet.
Demi wagner — May 7, 2016 @ 1:01 pm
Hi oh my gosh,where can I find those plates? everything looks amazing!
Alexis Musa — June 2, 2016 @ 3:43 pm
I know this was written a million years ago, but just want to let you this is like what I grew up eating. I totally approve 😀
Christina Aleman — June 9, 2016 @ 5:10 am
Picadillo is one of my favorite, I’ll make sure to try your recipe very soon.
Mary — September 4, 2016 @ 12:58 pm
Love Cuban cooking ,but can never remember the dish I love the most ?
It’s a roast of beef with holes in it and they are stuffed with sausage. ..whst it called
How do you make it
Thanks
CHRISTINA MONTALVO — December 17, 2016 @ 8:04 pm
Mary,
The roast of beef you are looking for is Bolishe.
TDOGG — December 25, 2016 @ 8:09 am
@Mary – That dish is called Boliche. A good recipe can be found on etnicspoon.com (among others).