Although today may be Cinco de Mayo, I was recently more in the mood for another South of the border cuisine, Cuban. I don’t often come across anywhere that serves real, good and authentic Cuban fair so was determined to try and make a couple of dishes myself. To slowly ease my way into it I decided to make a relatively easy dish of Cubano Picadillo, however with my own twist on it.
Although today may be Cinco de Mayo, I was recently more in the mood for another South of the border cuisine, Cuban. I don’t often come across anywhere that serves real, good and authentic Cuban fair so was determined to try and make a couple of dishes myself. To slowly ease my way into it I decided to make a relatively easy dish of Cubano Picadillo, however with my own twist on it. Piccadillo is a traditional Spanish dish, similar to a hash. Many countries that have been influenced by Spanish culture and cuisine have their own version, and Cuba is no exception.
Traditionally made with ground beef I opted to make mine with ground bison, and because I had kalmata olives I used them instead of Spanish olives. I served my picadillo along with cilantro flavoured quinoa (instead of rice which is traditionally used) and black beans.
I enjoyed the picadillo, but next time may add a few more spices to boost the flavours even more. If you are looking for something new to try and have always wondered what food, beside Cuban Sandwiches, come from Cuba I suggest giving this recipe a try, you won’t be disappointed.
Serves 4 Cook time: 45 minutes Total time: 1 hour
1/4 Cup olive oil
2 Pounds ground bison or beef
1/2 Tsp of ground cumin
1/4 Tsp of ground oregano
1 Large onion, finely chopped
1 Bell pepper, finely chopped (green is traditionally used)
5 Garlic cloves, crushed
Salt and pepper, to taste
1 Cup of tomato sauce or chopped tomatoes
1 Tbsp of tomato paste
1 Cup of white wine (optional)
1/2 Cup of Spanish olives, cut in half (can be replaced with any other type you prefer)
1/3 Cup of raisins
1. Place skillet on medium-high heat and add the olive oil.
2. Add the beef and brown, stirring occasionally, then add the cumin, oregano, onion, bell pepper, garlic and season with salt and pepper. Cook for about 10 minutes.
4. Add the tomato sauce, white wine, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often.
5. Serve over plain white rice or quinoa and black beans.
Cilantro Quinoa and Black Beans
Serves 4 Cook time: 30 minutes Total time: 35 minutes
1 Cup of quinoa
1 Cups of water
1 Cup Stock
1 Tsp of lemon or lime zest
Juice of 1 lemon or lime
Bunch of fresh cilantro, roughly chopped
3 garlic cloves, smashed
1 Can of black beans, drained & rinsed
Salt & pepper, to taste
1.Bring water, stock and quinoa to a boil. Cover and reduce heat to low and simmer for 20 minutes or until all the water is gone.
2. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork.
3. Next add lime zest, lime juice, smashed garlic cloves, and low sodium black beans and combine.
4. Next add chopped fresh cilantro and salt and pepper to taste. Toss to combine everything and serve.