Mom's Picadillo

Part Cuban, Part Columbian, All Good!

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion - peeled and chopped
• 3 garlic cloves, minced or 1 1/2 teaspoons prepared garlic
• 1 1/2 pounds ground meatloaf mix or see substitutions below
• 1 Columbian chorizo sausage with casing removed 
• 1 teaspoon ground cumin
• 1 14.5 oz can diced tomatoes w/green pepper and onions
• 1 15 oz can seasoned black beans (drained)
• 1/2 3.5 oz jar capers 
• 1/2 10 oz jar green olives stuffed with pimentos
• 1 cup rasins
• 1 Tablespoon red wine vinegar
• Kosher salt and freshly ground pepper to taste
• 4 cups of hot cooked white rice

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• Directions

Heat the oil in a large skillet over medium heat.  Saute onion about 2 minutes.  Add garlic and saute an additional 2 minutes.

Add the meat to the skillet and raise the heat to medium high.  Brown the meat, breaking it up well with a wooden spoon, until cooked through (no longer pink - about 10 minutes.)  Drain off the fat.

Return meat mixture to a sauce pan or small stock pot and stir in cumin, tomatoes, and drained black beans.  Bring mixture to a boil.  Turn heat to low and simmer for 15 minutes, stirring occasionally.

Drain capers and olives and reserve vinegar.  Stir in capers, olives, raisins, and vinegar.  Simmer, covered, for 5 minutes or until the raisins are plump.  If more cooking liquid is needed, add 1 to 2 Tablespoons reserved olive vinegar or beef broth.  Allow picadillo to rest about 10 minutes while the rice is cooking.  Add salt and freshly ground pepper and serve hot with crusty Cuban bread.

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Additions And Substitutions

• Most forms of ground meat work well in this dish.  Use any combination of beef, pork, veal, and lamb.  Additional Columbian chorizo and other bulk sausage add great flavor.

In place of pimento stuffed olives, try garlic, sun dried tomato, or other stuffed olives.  

Add bell pepper or jalapeno to taste.  Instead of 1 cup raisins, try dried cherries or a mixture of raisins and cherries.

Serves 6 to 8

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