American-style Pancakes

American-style Pancakes

Thursday, 14 July 2011

Welcome to the Enchanted Stove where everyday the stove top is full of delicious things to eat. Let's cook something magical. The recipes on this blog have been tested in my kitchen.

Cuban-Style Picadillo

This is an authentic Creole dish that is served in Cuba and Latin American countries.  The name, ‘picadillo’ originated from the Spanish word ‘picar’ which translates to ‘shred’ in English.  This is because the dish consists of shredded or minced beef seasoned with garlic, onion, green pepper and cumin which is sautéed with 4 ounces of dry white wine and tomato puree. This is how the Cubans season the ground or mince beef.  In some regions of Cuba cooks may add cubed cooked potatoes or even raisins or olives.   In Cuba the dish is served over rice accompanied with plantain crisps or sweet or fried plantain.


½ Lb mince beef
1 potato diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
1 Tablespoon tomato puree
1 diced green pepper
1 onion, diced
4 ounces dry white wine or vino seco as it is called in Spanish
2 TBS vegetable oil
1 large potato, cubed


1.        In a heavy saucepan pour 2 Tablespoons of oil.  Sautee onions and green pepper till translucent (3 minutes) on the moderately hot hob (mark 4).
2.       Brown beef until it is no longer pink. (5 to 10 minutes) Add condiments, tomato puree, wine.  Stir. 
3.       Add potatoes; Lower the heat and simmer for 30 minutes. *Alternatively and to save time cook the ½ inch cubed potatoes in the microwave for 10 to 15 minutes prior to cooking the picadillo. Drain and add them to the picadillo at the last stage of the cooking process.  This will save time.
4.       Serve over rice


Heavy bottomed saucepan, preferably one with a lid.
Measuring jug
Slotted spoon
Knife for cutting potatoes
Rice cooker or saucepan to cook the rice

Preparation time

15 minutes

Cooking time

30 minutes

Ready in

45 minutes

Bon Appetit!

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