Picadillo Recipe

By Isabella Pena

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This is a recipe I’m writing for Thanksgiving in honor of my family’s home country, Cuba. This is a time greater than ever to especially remember the massive numbers of native peoples who have been nearly or entirely wiped out when the Americas were “discovered”, and why I make a point to embrace my heritage now more than ever. The recipe will be in only English, translated from a book passed down from my bisabuela (great grandmother) when she came from Cuba to the United States.

Active time: 30 mins

Cook time: 40 mins

Total time: 40 mins

• Ingredients

• 2 tablespoons olive oil

• 1 medium yellow or white onion, finely chopped (about 1 cup)

• 1 small red bell pepper, cored and seeded, finely chopped (about ¾ cup)

• 1 tablespoon tomato paste

• 4 medium cloves garlic, finely chopped (about 4 teaspoons)

• 2 teaspoons ground cumin

• 2 teaspoons dried oregano

• Kosher salt and freshly ground black pepper

• 2 bay leaves

• ½ cup dry white wine

• 1 ½ pounds ground beef

• 1 cup diced canned tomatoes

• ⅓ cup raisins

• ½ cup pimento-stuffed olives plus 2 tablespoons brine

• 2 tablespoons capers

• 1 large waxy potato (such as Yukon Gold or red, about 8 ounces), peeled about cut into ¼ -inch cubes

• Directions

Step 1: Heat oil in a large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 ½ teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to ¼ cup, about 5 minutes.

Step 2: Add meat and cook, stirring and breaking up any large chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, raisins, olives, and their brine, capers, and potato. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

Step 3: Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

• Special Equipment

12-inch skillet