Picadillo from the Fucarino's
Ingredients:
- 1 ½ lb Riverbend Cattle Co. ground beef
- 1 small yellow onion chopped finely
- 2 cloves fresh garlic minced
- ½ small green bell pepper cut in strips or chopped (no seeds)
- 12 oz. Contadina or Hunts canned tomato sauce
- 1 Goya chorizo sliced crosswise, ¼ inch pieces
- 1 teaspoon balsamic vinegar
- 1 pinch of dried oregano (rub with fingers before putting in)
- Fresh ground salt and pepper to taste
- 1 ½ cups white rice (cook to package directions)
There are other recipes that add Green Olives, Raisins, some Sazon Seasoning and White sugar. But this is how our friends and great customers the Fucarino's make it. Find what works best for you and your pallette.
Instructions:
- In a 5qt pot, brown ground beef, add onion, garlic, bell pepper, Sauté on medium to low heat until onion is transparent but not browned.
- Add tomato sauce, put a little water in the can to rinse out the rest of sauce, add chorizo, heat through and simmer.
- Add vinegar, oregano and salt and pepper, let simmer 20 minutes until beef is cooked through and flavors blend.
- Serve over white rice and serve with good Cuban bread (LaSegunda Central - if you are in the Tampa area, this is their recommendation)
