Cuban Picadillo

The great debate. You either like them or you don't. But I'm getting ahead of myself. 

I love Picadillo. I've made it a few times. 

This one. 

This One. Or

This One.

Really they are all similar in the ingredients. The ONE ingredient that people will debate over is raisins. You either like them in savory dishes or you don't. 

I'm not a raisin fan in anything BUT savory dishes. They add a nice, surprising sweetness to each bite.

This was a good one too. I'd make this or any of the others again.

Cuban Picadillo

Recipe from Hola Jalapeno

Serves 4

• 3 T olive oil
• 1 large yellow onion, chopped
• 3 ounces Spanish, dry-cured chorizo, chopped
• 6 cloves garlic, minced
• 1 1/2 pounds ground beef
• 15 ounce can chopped tomatoes
• 1/2 c pimento-stuffed green olives, sliced
• 1/3 c raisins
• 2 T capers
• 1 tsp ground cumin
• 2 bay leaves
• 1/4 c chopped fresh parsley

Heat oil in a large frying pan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and starting to brown, about 10 minutes.

Add chorizo and garlic and cook another 3 minutes. Add tomatoes, olives, raisins, capers, cumin, and bay leaves and bring to a boil.

Reduce heat and simmer, covered until meat is cooked through and flavors have melded, about 15 minutes.

Stir in parsley then taste and season with more salt and pepper as needed. Serve with steamed rice or potatoes.