Picadillo a la Habanera (Cuban Ground Beef)

Whether you’re a Cuban or just someone who appreciates good food in general, you’ll find that the recipe for Picadillo a la Habanera below is exactly what you needed to spice up your dinner time! Picadillo a la Habanera is traditionally served with a side of rice, fried ripe plantains or beans.

Instructions

• Wash the potato, peel it and chop it into small cubes and soak it in water and a bit of salt to avoid oxidation.
• Once ready to cook, drain the potato cubes and dry on a paper towel to prevent the oil from jumping.
• Heat about 5 tablespoons of cooking oil in a frying pan and add the potato cubes. Stir often until the cubes become golden and softened. Then add the bell pepper, onion and crushed garlic to the pan. Sauté everything together for a couple of minutes until the onion turns translucent.
• It's time to add the picadillo meat. Cook it, stirring continuously for 5 to 8 minutes, breaking any lumps with a wooden spoon. Once the meat is halfway cooked, pour 1/4 of a cup of wine and turn the heat up while the alcohol evaporates. Add a dash of salt.
• Next, add 150g / 5 ⅓ oz tomato sauce and cumin, oregano, the bay leaf and some powdered red pepper.
• Thicken the sauce for 5 more minutes and add the chopped olives and raisins. Stir everything together for a minute, then turn off the heat.
• Garnish with some freshly chopped parsley and enjoy!