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Picadillo Key West Style
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Ingredients |
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| 1/4 | Cup | Olive Oil | |
| 2 | Lbs | Ground Beef | |
| 1 | Large | Onion, finely chopped | |
| 1 | Can | Tomatoes, diced 14.5 oz | |
| 2 | Clove | Garlic, minced | |
| 2 | Bay leaf | ||
| 1 1/2 | Tsp | Cumin, ground | |
| 1 | Tsp | Oregano, dried (or 3/4 cup minced fresh leaves) | |
| 1/3 | Cup | Raisins or 2 small 1.5 oz boxes | |
| 5 | Oz | Capers from a bottle plus liquid | |
| 2/3 | Cup | Olives, Spanish Manzanilla, pimento stuffed | |
| 1 | Tsp | Louisiana hot sauce | |
| 1/4 | Cup | Vinegar, cider (optional) | |
| Salt and pepper to taste |
Use a large skillet with cover. Heat olive oil and brown beef in hot oil until red of meat disappears. Combine onion, diced tomatoes, garlic, bay leaf, cumin, oregano, raisins and capers. Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat. Add olives, hot sauce and vinegar. Stir well and cook 5 minutes, uncovered. Correct seasoning. If salt is needed, add it at this point (the salt released from the olives and capers may be sufficient for your taste). Serve with long grain yellow rice and fried plantains. |
BigPineKey.com 2005
