Cuban-Style Picadillo with Fried Potatoes

Name: Cuban-Style Picadillo with Fried Potatoes
Yield: Serves 6
Ingredients: 1 pound, 85 percent lean ground beef; 1 pound, ground pork; 2 tablespoons, water; 1/2 teaspoon, baking soda; , Salt and pepper; 1 , green bell pepper, stemmed, seeded, and cut into 2-inch pieces; 1 , onion, halved and cut into 2-inch pieces; 1 pound, russet potatoes, peeled and cut into ½-inch pieces; 3 tablespoons plus 1 cup, vegetable oil; 1 tablespoon, dried oregano; 1 tablespoon, ground cumin; 1/2 teaspoon, ground cinnamon; 6 , garlic cloves, minced; 1 (14.5-ounce) can, whole tomatoes, drained and chopped coarse; 3/4 cup, dry white wine; 1/2 cup, beef broth; 1/2 cup, raisins; 3 , bay leaves; 1/2 cup pimento-stuffed, green olives, chopped coarse; 2 tablespoons, capers, rinsed; 1 tablespoon, red wine vinegar, plus extra for seasoning

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Appears in Cook's Illustrated May/June 2013

Main Courses

Pork

Beef

This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.

SERVES6

WHY THIS RECIPE WORKS

For our version of picadillo, we used a mixture of store-bought ground meat rather than chopping or grinding the meat by hand. Equal amounts of ground beef and ground pork lighten the heavy base, and blooming warm spices such as cumin and c...

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