Ingredients
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1 medium white potato
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1/2 Pepper
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1 Onion
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4 cloves of garlic
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Oil
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500 gr picadilloground meat
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60 ml red wine
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Saltto taste
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150 gr tomato pureetomato sauce
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1/2 teaspoon cumin
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1/2 teaspoon ground oregano
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1 bay leaf
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a pinch pepper powder
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green oliveswithout seeds (optional)
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parsley and raisins(optional)
Directions
Picadillo a la habanera, as its name indicates, is a dish born in Havana and is one of the traditional recipes that is most prepared in Cuba. Its ingredients came from all over the world, but the mixture of them, to achieve this delicious flavor, was born in the capital of Cuba. It owes its name to the fine cut that is used to mince the meat (ground beef) and is usually accompanied with black beans and rice.Â
In the search for inexpensive culinary elaborations, that would allow to make the most of the raw materials that could be bought, dishes based on beef arose and were incorporated to the taste of the capotalinas – and extended to the Cubans of most of the island.Â
Below is a delicous recipe for habanero picadillo so that you can enjoy its delicious flavor as much as if you are Cuban, or somebody with a taste for good food.
How to Make Picadillo a la Habanera (Ground Beef):
- Peel and chop the potato into small squares, (so that it does not oxidize, we recommend letting it soak in water with a little salt).
- Chop the pepper (in medium squares) and the onion, finely chopped. We also mince the garlic or you can crush it with a mortar if you like.
- In a frying pan we add oil (approximately 5 tablespoons). When it is hot we add the potatoes, previously drained and dried.
- When you notice that they are golden brown, remove them and add the peppers, onion and garlic to the pan. Let them sauté for about 2 minutes, stirring every so often until the onion is transparent.
- Then we add the picadillo and let it cook for 5 to 8 minutes. When you notice that it is semi cooked add the 60 ml of red wine. We turn up the heat so that the alcohol evaporates and we add its point of salt.
- When the steam evaporates the wine, lower the heat and add 150 gr of tomato puree, 1/2 teaspoon of cumin, 1/2 teaspoon of ground oregano, 1 bay leaf and a pinch of powdered red pepper.
- Cover and cook for 5 minutes until the sauce thickens. After time add the green olives, raisins and the potato that was already ready.
- Decorate with a little chopped parsley and voila, you can enjoy this delicious habanera mince.
