Main Dish
Picadillo Cubano con Vino
Kelley & Young
119 S Cloverdale Boulevard
Cloverdale, CA 95425
kelleyandyoung.com
- RECIPE YEAR: 2015
- RECIPE BY: Kathleen Kelley Young
- YIELD: Serves 8
- PAIRS WELL WITH: Kelley & Young Zinfandel
I'm always looking for a dish with enough complexity of flavor (but quick to make) that I can pair with our Zin. This dish, similar in some ways to local taqueria fare, is mild and comforting but alive with flavor. The layers and texture of picadillo (derived from the Spanish word for mince or chop) are perfect paired with our lush Zinfandel.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, seeded and chopped
- 4 or 5 large garlic cloves, minced
- 2 teaspoons chopped fresh oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 pounds carne asada, minced or chopped, or ground beef
- 1 cup canned diced tomatoes
- 3 bay leaves
- 1 cup KYW Sauvignon Blanc
- 6 small white or Yukon Gold potatoes, cut into 1/4- to 1/2-inch dice
- 1/2 cup raisins
- 3/4 cup pimiento-stuffed green olives, chopped
- 1 cup KYW Zinfandel
- Salt and freshly ground pepper, to taste
- Rice (arroz rojo) or corn tortillas for serving
- Queso fresco for serving (optional)
Directions:
In a large sauté pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent. Add the garlic, oregano, cumin and cinnamon and cook, stirring occasionally, for 1 to 2 minutes. Add the beef and cook, stirring occasionally, until it is cooked through. Add the tomatoes, bay leaves, Sauvignon Blanc, potatoes and raisins. Cover and simmer for 15 minutes. Add the olives and Zinfandel and simmer for 5 to 10 minutes more. Season with salt and pepper. Serve this the traditional way with rice (arroz rojo). It's also delicious served on corn tortillas and topped with queso fresco.
