Real African Dishes: [MC-AllEthnic-Recipes] Cuban Picadillo

Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Cuban Picadillo - 7g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Cuban Picadillo

Recipe By :Grace Parisi
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1 large onion -- finely chopped
2 large garlic cloves -- minced
1 1/2 teaspoons hot paprika
1 teaspoon cumin seeds
2 pounds ground beef -- (half chuck and half sirloin)
Salt and freshly ground pepper
2 tablespoons tomato paste
1/4 cup drained capers
1/2 cup pitted green olives -- chopped
14 ounce canned diced tomatoes -- (1 can)

In a large, deep skillet, heat the olive oil. Add the onion and garlic and
cook over moderate heat, stirring, until softened, about 5 minutes. Stir
in the paprika and cumin and cook for 1 minute. Stir in the beef, breaking
it up with a spoon, and cook over high heat until no trace of pink
remains, about 8 minutes. Season with salt and pepper. Add the tomato
paste and cook, stirring, until coated. Add the raisins, capers, olives,
tomatoes with their liquid and 1/2 cup of water and bring to a boil.
Simmer for about 10 minutes, stirring occasionally, until the liquid has
reduced and the picadillo is saucy.

Makes 6 cups
Total time: 30 mins

"I got the idea for this picadillo from my Cuban friend Cecilia." Grace
Parisi says. "It's a rich and spicy, versatile Latin American dish that
combines ground beef with tomatoes and piquant ingredients, like olives
and capers. Raisins are added for a touch of sweetness." It's excellent
served over rice or as a topping for hotdogs.

Make Ahead: The picadillo can be refrigerated for up to 5 days.

Uses: Serve over rice with a fried egg and black beans; serve with melted
cheese on hot dogs for cheesy picadillo dogs; fill flour tortillas, roll
them up burrito-style and fry for chimichangas or quesadillas; layer
crisp, fried corn tortilla shells with sour cream, beans, cheese for
tostadas.

Serve With: Thinly sliced scallions.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Food & Wine, Dec 2011"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 555 Calories; 46g Fat (75.1%
calories from fat); 27g Protein; 7g Carbohydrate; 2g Dietary Fiber; 129mg
Cholesterol; 524mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1032 0 0 0 0 902478 0 0 0