Cuban Style Picadillo

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This dish is best served over white rice with sweet plantains on the side (i use the frozen package of sweet plantains) also great as left-overs! My house always smells so good when i make this...makes mouths water as you inhale it! note: when i make this i pour about 5 tablespoons of kirby mojo criollo in the hamburger meat, it just adds a tiny bit more flavor

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Steps

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Cook ground chuck in skillet on med-high heat and drain most of the fat add mojo criollo , oregano , red cooking wine , tomato sauce , olives , brown sugar and raisons.

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Put the lid on and simmer for 30-45 minutes.

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In separate pan heat olive oil at med-high and add potatoes , onion , red pepper , and garlic and cook until potatoes are fully cooked add them to the pan and re-cover lid.

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Make rice as directed on package.

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Wait about 10 minutes before rice is ready to make the frozen sweet plantains.

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I cook them long enough so they are fairly dark , then place them on paper towels to drain the canola oil.

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Serve picadillo over white rice and sweet plantains on the side.

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Ingredients

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ground chuck, potato, sweet red pepper, garlic, onion, oregano, red wine, tomato sauce, pimento stuffed olive, brown sugar, raisins, olive oil, rice, plantain