Picadillo a la Habanera

Ingredients

• Russet or Yukon Gold potato1 large
• olive oil4 tbsp
• yellow onion1 med
• green bell pepper1/2 large
• garlic4 clove
• ground beef1 1/2 lb
• water or olive brine1/4 cup
• ground cumin1 tsp
• dried oregano1 tsp
• dried bay leaves2 med
• plain tomato sauce1/2 cup
• vino seco or dry white wine1/3 cup
• pimento-stuffed Spanish green olives1/3 cup
• capers1 tbsp
• dark raisins1/3 cup
• kosher salt1 tsp
• black pepper1/2 tsp

Method

1. 01

   Fry the potatoes until golden and crisp.

   Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Fry the diced potatoes in a single layer for 6 to 8 minutes until crispy. Transfer to a paper-towel-lined plate, salt lightly, and wipe out all but a thin film of oil from the pan.

2. 02

   Build the sofrito base.

   Return the skillet to medium heat and add the remaining tablespoon of olive oil. Sauté the diced onion and bell pepper for 4 to 5 minutes until soft and translucent, then add the garlic and cook for 30 seconds until fragrant, taking care not to let it brown.

3. 03

   Brown the meat using the grandmother's water trick.

   Add the ground beef to the skillet and immediately pour in the 1/4 cup of water or olive brine. This old-school secret tenderizes the meat as it cooks, keeping the texture velvety instead of dry and pebbly. Break the meat apart constantly with a wooden spoon for 6 to 8 minutes until no longer pink.

4. 04

   Simmer and marry the flavors.

   Stir in the cumin, oregano, and bay leaves, letting them toast in the meat juices for a minute. Pour in the tomato sauce and vino seco, scraping up any browned bits from the bottom of the pan. Fold in the olives, capers, and raisins.

5. 05

   Reduce the sauce to a rich glaze.

   Lower the heat to a gentle simmer. Let the picadillo bubble uncovered for 10 to 12 minutes. The liquid will reduce and thicken into a savory glaze that coats the meat—it should be juicy, or al jugo, but not swimming in soup.

6. 06

   Fold in the potatoes and serve.

   Remove the bay leaves and taste for seasoning, adding the salt and black pepper as needed. Right before taking the pan off the heat, gently fold in the crispy fried potatoes so they warm through but maintain their bite. Serve immediately alongside fluffy white rice, black beans, and sweet plantains.

Notes

• Do not skip the raisins.

  As kids, many of us picked them out, but as adults, we realize the dish falls completely flat without them. The raisins absorb the wine and meat juices, swelling into savory-sweet flavor bombs that perfectly balance the harsh brine of the olives and capers.

• Sourcing and substituting Vino Seco.

  True Cuban vino seco, like Edmundo or Goya, is a heavily salted cooking wine. If you cannot find it in the international aisle of your supermarket, substitute an affordable dry white wine like Sauvignon Blanc mixed with a tiny splash of white wine vinegar and an extra pinch of salt.

• The Alcaparrado shortcut.

  If you prefer not to buy separate jars of olives and capers, look for a jar labeled Alcaparrado in the Latin foods aisle. It is a pre-mixed blend of pitted manzanilla olives, capers, and pimento strips.

• Leftovers are mandatory.

  Picadillo is arguably the greatest leftover meal in existence. Making it on a Sunday ensures you have incredible dinners for busy weeknights, as the raisins continue to plump and the spices deepen in the fridge. Reheat it with a crispy fried egg on top, or use it as the traditional filling for empanadas.