Wednesday, September 1, 2010

Picadillo Cubano Criollo "Ground Beef"


1 1/2 lbs. ground beef
1 1/2 tsp. Adobo All-Purpose Seasoning
2 tbsp Olive Oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 tsp. Minced Garlic or 2 cloves minced garlic
1/2 tsp. dried oregano
1 8 ounces can Tomato Sauce
1 tbsp Red Cooking Wine
1 tbsp Cider Vinegar
1/2 cup water
1/4 cup Pimientos, diced
1/4 cup Pitted Spanish Olives, sliced

Sabor!: A Passion for Cuban Cuisine

1. Season the meat with the adobo and set aside
2. In a skillet, heat oil on medium. Stir in the chopped onions, diced green pepper and garlic and cook until the vegetables are tender and just slightly colored.
3. Stir in the meat, breaking it up as you brown it. When browned, pour off the excess fat.
4. Stir in the oregano and cook for 1 minute. Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
5. Bring to a boil, lower heat, cover and simmer for 30 minutes. Stir occasionally.

Note:  You can serve over white rice and side of green plantains "tostones" or ripe plantains "maduros".
For great Cuban Recipes with "Sabor Latino" we recommend Ana Quincoces's fabulous cook book  Sabor!: A Passion for Cuban Cuisine!

Rate 1 to 5 Stars:


Post a Comment

We welcome your comments, suggestions and reviews. If you would like to add a restaurant, recipe or great place in South Florida to our site please send us an email at