Carissa Team Tink Staffer

01/27/2014 10:04 AM

Picadillo Cubano
Here's what you'll need:

1 lb. Tinkís Ground Beef
1/3 c olive oil or coconut oil
1 tsp cumin
1 tsp oregano
1 bay leaf
1 onion, chopped
1 green bell pepper, chopped
5 garlic cloves
Salt and pepper to taste
1 c tomato sauce
1 Tbsp tomato paste
1 c white wine
1 c stuffed Spanish olives
Ĺ c craisins
Pickle juice

Brown the meat in the oil of your choice. I like coconut oil. Once meat is browned, add the cumin, oregano, bay leaf, onion, bell pepper, garlic and season with salt and pepper. Cook for about 10-12 minutes, until the onion and pepper are tender.

Then, add the tomato sauce, white wine, olives, tomato paste and craisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often. Add a splash of pickle juice and stir just before serving. Remove the bay leaf and serve over rice. I like to serve over saffron rice.

The great thing about this dish is that itís very forgiving. I donít always have white wine or Spanish olives around. I have been known to use red wine in place of the white. The dish still tastes great if you donít have the stuffed green olives or if you forget the wine. I always have organic green olives with the pits in my fridge (a craving I picked up during my pregnancy). They work great. You just have to remember to be careful of the pits when eating. Also, if you donít have craisins, just use raisins. The original dish actually calls for raisins. I just donít care for them. So, I use craisins instead.


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