Recipe
Picadillo a la habanera
Habanero-style picadillo with beef, pork and ham, olives, capers and raisins. Serve with white rice and fried ripe plantains.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings6 servings
- DifficultyEasy
Picadillo a la habanera, as its name suggests, is a dish born in Havana. Its ingredients came from all over the world, but the mixture that gives it such a rich flavor was born in the capital.
It is served with white rice, a seasonal salad and, of course, fried ripe plantains are essential.
Ingredients
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Method
- Crush the garlic, chop the onion and peppers, and chop the olives.
- Heat the oil and sauté the garlic, onion and peppers.
- Add the meats and ham, and cook everything for 10 minutes, stirring so it does not stick and is well mixed.
- Add the chopped olives and the rest of the ingredients: potato, carrot, capers, tomato sauce, dry wine, raisins, salt and sugar.
- Let it cook for 20 minutes over medium heat. If it tends to dry out, add a little water or a few tablespoons of sweet orange juice, without losing its consistency.
- Serve hot with white rice, fried ripe plantains and a salad of lettuce and watercress.
Original video
In Spanish
