Cuban Picadillo (Jackie)
- 2 tablespoons of olive oil
250 g chopped lean beef
20cl of white wine
200 g tomato sauce
80 g green olives, drained and chopped
40 g of blond grapes
1/2 chorizo
1 chopped onion
1 green pepper, sliced
1 clove of crushed garlic
1/2 chorizo
1 teaspoon of cumin powder
1 teaspoon of dried oregano
Salt and pepper from the mill
1 teaspoon of olive oil
120 g of rice
Red beans
1 plantain
Preparation: 20 minutes
Cooking time: 45 mins
• Heat 2 tablespoons of olive oil over medium heat.
• Add the onion, green pepper and garlic to the hot oil and
• Heat until the vegetables become tender, about 5 minutes.
• Crumble the ground beef into the onion mixture, making sure to
• Reduce the meat well into small pieces.
• Add the chorizo cut into pieces.
• Cook, stirring regularly, for 7 to 10 minutes.
• Add the white wine, tomato sauce, olives, raisins, cumin, oregano, black pepper and salt.
• Bring to a boil, bring back to a low heat and leave gently for 25 to 30 minutes.
• Cook the rice.
• Drain the red beans and lightly brown them in a pan with a little olive oil.
• Check the seasoning.
• Peel the plantain and cut it into strips like fries.
• Cook them in a fryer or pan with very hot oil.
• Reserve on absorbent paper.
• Add salt and pepper.
• Arrange the meat on a plate accompanied by rice, red beans and plantain fries.
