Monday, July 21, 2008

Picadillo Salteado Con Papas (Cuban Beef Hash)

This is my grandmothers recipe for Picadillo (Even though she is Madrileña she lived in Cuba many years and married a Gallego hijo de Español born in Cuba).


Picadillo recipes are debatable, some Cubans add raisins some don't but atleast we can agree it's still Cuban.

SUPER SAVORY no raisins (because we don't like sweetness in it but some do)

-1 1/2 lbs. lean ground beef about 85% lean 15% fat (you don't want greasy Picadillo, or you'll have to take alot of grease out when it releases grease later)
-1/2 green bell pepper finely minced
-1/2 onion finely minced
-4 cloves of garlic crushed and minced (I use a mortar and a pestle to crush to a paste with some salt or a garlic press)
-1 teaspoon ground cumin
-1 can 8 oz tomato sauce
-8 oz of water (about a cup) or 12 oz. depends
-salt to taste (be careful the olives and capers are very salty and theres already salt if you crushed the garlic with a mortar)
-extra-virgin olive oil (to sautee)
-3-4 medium or small brown potatoes, peeled and cut into cubes rinsed in running water or put in a bowl of water then drained very well prior to deep-frying
-Oil (I use Canola Oil it leaves a clean crisp taste) to deep-fry/ pan-fry the potatoes

Optional Ingredients:
-1/2 cup (about 12) spanish olives stuffed with pimientos sliced (optional)
-1/4 cup capers drained (optional)
(1)Heat Oil to deep-fry on medium high until it is hot enough, to check if it is hot enough test it by dipping a wooden spoon if it sizzles/ bubbles around it it is ready takes about 5-10 minutes to heat up.

(2)Add cubed rinsed and drained potatoes to deep-fry until golden brown then drain and set aside on a plate with paper towels (they take about 15 minutes to cook well while they are frying start doing the rest of the stuff)
(3)Heat olive oil in a pan on medium high, sautee onions and bell peppers until fragrant and translucent then add garlic and sautee a bit dont let it brown.

(4)Add ground beef and spread it around, let it cook a bit and break it up so it doesnt clump, destroy the large clumps by breaking it up. When it starts releasing some grease heat the pan to high and don't disturb it let it brown a little and then break up any clumbs and sautee well.

(4)Add tomato sauce, some water and bring to a boil stir a bit, season with cumin, add capers and olives cook uncovered 5 minutes. Then taste it to see if it needs more salt maybe a teaspoon or something if necessary. (I always put the amount of salt Im gonna use on my hand before I throw it in it prevents me from over salting be careful once you add to much salt you can't take it away) TURN STOVE OFF

(5)Now fold in deep-fried potato cubes until well mixed, cover until ready to serve


Núria said...

Nathan... you are a cooking-machine!!! Since last time I came there's a tone of new recipes!!!! I can't keep up with your rithymm ;-)

I see you got really angry here! Thanks for showing us the real PIcadillo :D. I see that you use some "strong" words we also use here :D

Pilar - Lechuza said...

Nathan, tus recetas son realmente fantasticas y con lo jovencito que eres, con los años te convertiras en toda un profesional de la cocina !!
Veo que por tu perfil, tienes influencias de muchas culturas. Eso es lo maravilloso de este mundo, poder absorber todo lo mejor de cada una y transmitirsela a los demás.
Gracias y sigue por ese camino.

Un abrazo

Lyra said...

Nathan, me parece un buen ejemplo de picadillo. Nunca he probado un picadillo con papas, pero tendré que experimentar con esta receta!

Gracias por tu comento en mi blog, voy agregar el tuyo a mi blogroll:)

Nathan said...

haha that angry word is my favorite to use (just kidding). Well right now Im on vacation and jobless so I have lots of free time so I have all day to myself.

Pilar - Lechuza-
Gracias, espero que te encante lo demas que me falta poner.

Gracias Lyra, tu Picadillo tambien es otro estilo Cubano de aserlo pero prefiero lo salado sobre lo agri-dulce pero si voy a experimentar con lo agri-dulce de todos modos.Yo ago un delicioso Fricasse de Pollo que es agri-dulce, voy aber si esta semana lo ago.

Elle said...

Don't change your post. You have strong feelings and that's ok.

Balonpie said...

I enjoyed you recipe. I have made Picadillo many times; however, I have never pre-cooked the potatoes. Your family is right. No raisins!

Anonymous said...

I am Colombian but my poor husband (who is Cuban) never asks me to cook anything Cuban for him (since I don't know). But I know he really really wanted picadillo and this recipe came out so yummy (just like the one his aunt makes)or eve better (maybe)
Thanks so much, I will continue trying your recipes,

Anonymous said...

Hi Nathan, i bumped into your blog while I was searching for Portos whole chicken pie (empanada gallega) recipe. Portos is a Cuban style bakery here in Southern California and their chicken empanada is to die for! Would you happen to know the receta for the filling? Is it similar to your picadillo recipe?

Nathan said...

Hola Anonymous,
I have been to Portos several times and although I do not know their exact recipe, I have a recipe that comes out similar.

Basically for filling it's a shredded "Fricase de Pollo", I usually boil chicken breast in water with salt, bouillon powder, onion, garlic, bay leaves for 35- 40 minutes on medium low heat. Shred the chicken and set aside.

Make a sofrito by sauteeing onions, garlic, bell peppers in olive oil, add 1 cup tomato sauce, 1/2 cup dry white wine, the shredded chicken, 1/4 cup chopped olives, raisins, and maybe 2 tablespoons capers. Allow everything to simmer uncovered for 10- 15 minutes over medium until reduces and thickened. Season salt pepper to taste. This filling is sweet and savory. Be careful with the salt since the olives, capers are salty.

Hope that helped :-)