Picadillo is as classic Cuba as you can get, or so says the chefs at San Francisco’s Media Noche. It’s like a Latin Sloppy Joe, a simple, soulful, and comforting stewy situation—but that always has raisins and olives. Their recipe here layers their empanada filling atop black beans and rice. All the components can be made in advance (and actually gets better with time)—or order it through Caviar. —Food52
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yellow onion, diced
red bell peppers, diced
green bell peppers, diced
ground black pepper
head of green cabbage, shredded
head of red cabbage, shredded
large carrot, shredded
red bell peppers, julienned
cilantro leaves, finely chopped
toasted unsweetened coconut flakes
can of coconut milk
In This Recipe
Heat oil over med-high heat. Add beef, cook until browned and crumbled.
Add onions & bell peppers, cook 5-6 min. Then, add garlic, bay leaves, olives, raisins, cook 3-4 min. Finally, add spices and seasoning, reduce heat to low, simmer 10-12 min.
Remove from heat, and serve with black beans, rice, and coconut slaw.
Mix vegetables and coconut evenly. Blend dressing ingredients until smooth.