Picadillo

 

Picadillo originated in Spain to use up leftover meat and later brought to the New World by explorers.  The Cuban people made it a part of their culinary tradition (as well as other latin countries).  In Tampa, back in the day, the Spanish, Cuban and Italian people were an integrated community and learned to cook the meals of the others.  I guess you could call it Ybor City food.  I was so lucky to grow up with all that awesome food!

Picadillo is one of those meals I grew up on and reminds me so much of my nana.  I was always fascinated watching her cook, would stand next to her so close that she would almost step on me.  The smell of Picadillo takes me back to that kitchen with her.

It must be eaten on white rice!

This recipe was written for a large family.  I have to figure out how to adapt it to a meal for one.

Ingredients

4 lbs. of ground sirloin or round
1 large chopped onion 

1 large chopped green bell pepper
8 large cloves of garlic crushed
2 1/2 8 oz. cans tomato sauce
extra virgin olive oil (little to brown meat)
1-1/2 tsp oregano
3-4 tbsp large capers with some of the juice 
28 sliced stuffed olives 
1 small individual box of raisins (I don't always use this)
3 large bay leaves

Instructions

Brown the meat in just a small amount of olive oil.

Remove some of the fat. 

Add the remaining ingredients when meat is browned. 

Cover and simmer for 1 hour.

Let it sit about 15 minutes to marinate the flavors before serving. 

Serve over white rice.