Tuesday I made my MIL's famous picadillo recipe. She learned it from her mother, her mother learned it from a recent emigre from Cuba who had settled in Tampa. If you are ever in Tampa, take the electric trolley car over to Ybor City and eat in a Cuban bakery. The bread! The pastries! The cafe con leche! You will love it. Anyhow, this is a unique picadillo to be sure. I have had many kinds over the years, but none like this. MIL always serves it over black beans and rice with a side of vinegar if you like and plenty of diced fresh onions to go on top.
1 pound hamburger beef
1 TB olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1 green pepper, diced
1 (8) oz can tomato sauce
1/2 t of salt
Raisins (a good handful)
Capers (to taste)
Green salad olives (to taste)
Place olive oil in skillet, brown vegetables, starting with onions and ending with garlic. Brown the meat in the same skillet, pour off any grease. Add olives, raisins and capers and tomato sauce and salt. Cover and simmer for 15 minutes, then remove lid and let simmer until liquid is much reduced and raisins are plump.
For the rice, prepare white or yellow rice according to package directions.
For the black bean soup, season canned or freshly cooked black beans with sauteed chopped garlic, onion and green pepper and 1 C of red wine. After beans are fully cooked taste and adjust seasoning, adding salt and pepper as necessary.
Scoop the rice into the bowl, then ladle over some black bean soup, then add a small scoop of picadillo over all, garnish as you see fit. Delish!
Wednesday we had a softball game that went from 5 until 7, so we got home and the kids were starving and extremely dirty. I sent them off to the showers while I reheated my meal from the night before but this time stuffed the rice, beans and picadillo into warmed taco shells and topped them with lettuce and fresh tomato salsa, cheese and a dollop of Greek yogurt. (Greek yogurt is my got-to sour cream stand in, try it, you'll like it!) It was wonderful, the beans in particular had gotten more flavorful over night.