Picadillo Americana

Today I found this amazing vacation deal to an all-inclusive resort...in cuba.  It looks amazing-and restful. Thanks to Mr. Castro though, the US still has travel restrictions, so my guess is that my husband won't let us take that trip anytime soon.  Such a stickler for safety that man.

Since I'm not going to get any authentic cuban food, I decided to let my vacation wanderlust take me away tonight while cooking dinner.  Since I hadn't really planned my meals this week, I just picked up all sorts of yummy looking food at the grocery and decided to let my imagination run wild--I had to use what was in my cabinets.

If you haven't ever tried cuban food, you should.  It's delish.  Along the same vein of mexican--it's spicy and filling--but a bit more savory I think.  It's roots have a flair of chinese and french as well.  Given it's well-rounded history, I thought it wouldn't mind if I "americanized" the traditional dish of Picadillo.  Picadillo is actually a hash-like dish, you can serve it in tacos, alone, you name it.  Tonight, it got paired with jasmine rice and corn bread.

My husband like it so much, he's considering the cuba trip.

Picadillo Americana

Ingredients:
1 1/2 lb ground beef (95/5)
1 yellow onion, chopped
1 cup beef broth
1 can diced tomatoes with juices
2 tbs. tomato paste
2 tbs. EVOO
1/4 cup raisins
2 cloves garlic, minced
1 tbs. chili powder
1/2 tbs. all spice
1 tsp cinnamon
1/2 tbs garlic salt
1 tbs. season salt

Directions:

In large skillet, bring EVOO to heat, toss in onion and cook until translucent.  Add ground beef and cook until browned.  Drain and return back to pan.  Add garlic, chili powder, all spice, cinnamon, garlic salt and season salt.  Stirring frequently, simmer for about 2 minutes.  Add diced tomatoes, paste and beef broth,  bring to simmer.  Add raisins.  Let simmer until thicker-stew like consistency.  (uncovered)

Serve with jasmine rice (prepared as directed) and corn bread!