Recipe
Picadillo a la habanera in bandeja campesina
Beef picadillo a la habanera with olives, capers, raisins and fried potatoes, served in a bandeja campesina with rice, beans and plantains.
- Preparation10 min
- Cooking25 min
- Total time35 min
- Servings4 servings
- DifficultyEasy
Picadillo a la habanera, as its name indicates, 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.
In this version, the picadillo is presented within a very Cuban combination called bandeja campesina: small dishes that never fail to appear on our table, such as white rice, black beans, chicharrones, plantains and fried egg.
Ingredients
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Method
- Heat the olive oil in a frying pan over medium heat.
- Add the onion cut in brunoise. When it begins to brown, add the red and green bell peppers cut into small cubes.
- Incorporate the crushed garlic and let this sofrito cook for a few minutes over medium heat.
- Add the seasoned ground beef and stir well so it becomes fragrant. Cook for about 10 minutes, stirring continuously so it does not stick and is well mixed.
- Add the dry wine, chopped olives, raisins, fried potatoes and capers. Stir again and add the tomato sauce.
- Let cook for around 10 minutes over medium heat. If you notice it is drying out, add a little more dry wine or water: it should remain juicy, but without too much liquid.
- Serve the picadillo accompanied by white rice, black beans, chicharrones, plantains and fried egg to form the bandeja campesina. Enjoy!
Original video
In Spanish
