Not Your Abuelita's Cuban Picadillo: The Cuban '50s

Picadillo, or Cuban Beef Hash, is that savory combination of ground beef and stuff. I say stuff because there are about as many different versions of Picadillo as there are people. Some people like it sweet, some spicy (not very many Cubans), and most like it savory. What follows below is the way you are most likely to eat it at my house. Unless, of course, I run out of something. Then, what you'll eat is an improvisation of whatever is around.

Picadillo takes a while. It takes a bit of time to get those potatoes to soften.  Be patient. You are not going to overcook the meat--don't worry. It's also important to follow the stages below in order, otherwise the textures wont be right. You don't want mush.

A couple of notes.  "Chopped small" is not the same as minced--I like texture.  I like my Picadillo a bit wetter than most people.  Also, I believe in easy, for the most part.  I like using Badia.  It's cheap, easy and good.

Ingredients
1 Cup Raisins
1/2 Cup Red Wine
2 tbs Olive Oil
1 1/2 Large Sweet Yellow Onion (Chopped Small)
1 Orange Bell Pepper (Chopped Small)
1 Red Bell Pepper (Chopped Small)
2tbs Minced Garlic
2tbs Badia Sazon Completa
2tsp Ground Black Pepper
1/2 tsp Ground Clove
1/2 tsp Asafoetida Powder (Don't know what this is?  Look here: Asafoetida Powder)
2 lbs Ground Beef
2 15oz Cans Tomato Sauce
2 Pounds Yukon Gold Potatoes (Peeled and Chopped Medium-Small)
1 Cup Green Olives (I like Castlevetrano)
Salt to taste

I recommend a 5 quart non-stick pan.  Everything in one pot.  No sense in getting lots of things dirty. Those of you that are wondering what red wine to use, I use whatever I have around.  Currently, we are drinking Apothic Red.  We really like Apothic Dark, but that was a limited release.  I am told that Apothic Dark is coming out again in the first quarter of 2014.  Get it!

• Soak raisins in red wine for at least an hour.  Read that again.  At least an hour.  It is important that the raisins plump.
• Sauté bell peppers and onions in the olive oil until soft on medium high heat.
• Add garlic, Badia, black pepper, clove, asafoetida and stir.  In about 15 seconds, you will note the frangrance change.  When you do . . .
• Add the ground beef and brown.  Don't worry if not perfectly brown.  Make sure to break up all the meat. Do your best.
• Add the tomato sauce and stir.
• Add raisins with the wine.
• Bring to simmer.
• Add potatoes.
• Bring to simmer.  (If already at simmer, continue)
• Cover and reduce heat to low.  Maintain low simmer.  Cook until potatoes are tender, stirring occasionally.
• Ten minutes before you call it "done," add olives.  Stir.  Wait.  Skim any fat on top.  Stir.  Serve.

Enjoy!

--Alex