The husband and I are finally putting that Cuban cookbook I got him to good use. We’ve made a couple sauces and some great Mojos, but my favorite so far is the Picadillo Al Guapo.
The Cuban Kitchen describes a picadillo as something that “falls somewhere between chili, hash and a sloppy Joe.” Picadillos generally contain ground beef, but can also include lamb, pork, chorizo or ham. The husband and I used ground turkey, smoked ham and some homemade chaurice sausage.
This is the original recipe. With the meat variations I mentioned we also included about two cups of the chopped green olives and tossed in a cup of chopped, hot green chilis.
Picadillo Al Guapo
- ¼ cup vegetable oil
- 1 onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- ½ pound ground beef
- ½ pound ground pork
- ¼ pound ground ham
- ¼ pound peeled and ground chorizo sausage
- ¾ cup capers
- Salt and pepper to taste
- ¼ cup chopped pimiento-stuffed green olives
- ½ cup tomato sauce
- ¼ cup dry white wine
Heat the oil in a large skillet over medium heat for 5 minutes. Add the onion, green pepper and garlic. Sauté for a few minutes until the onion becomes translucent and the pepper tender.
Add the ground beef, pork, ham and sausage and sauté, stirring constantly until all the ingredients mix and the meats brown. Stir in the capers, season with salt and pepper and add the olives, stirring constantly. Add the tomato sauce and wine. Lower heat and simmer covered for about 25 minutes.
When the mixture is thoroughly cooked, remove from heat and serve immediately.
This turned out so amazing I ate it for lunch, dinner and breakfast for days. It’s great over rice, great with eggs, great in a tortilla. I can’t wait to cook it again.
About the Author
Is a west coast gal who has settled down in Colorado. She loves to write, cook and play outdoors. If you don’t find her at work, she’ll probably be out riding her bicycle, at the pool with her kids or curled up on her couch with her face buried in a book.
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