
π¨πΊ CubaCatalog recipe
Ground beef simmered with olives, raisins and sofrito β sweet-salty weeknight Cuba, destined for rice or empanadas.
For 4 servings.
Buy these ingredients
Links open each storeβs own site, where you see their live local prices. Our cost figures in the app are estimates only.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platformβs terms β Cibora never re-hosts third-party video.
Sofrito, then beef, browned and broken fine.
Tomato paste, wine, cumin; simmer 15 minutes.
Olives and raisins for the final 10 β the sweet-briny handshake.
π‘ If the raisins offend you, serve them on the side and reconsider your position over dinner.
Serve with white rice and fried plantains, or stuff it into anything.
Every Cuban family's picadillo is 'the correct one'; the olive-raisin argument spans generations and straits. Its leftovers stuff everything from peppers to pastelitos.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it β accepted changes join the recipeβs version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet β questions about technique, timing, and substitutions all welcome.