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Ingredients
¼ cup olive oil
2 onions, chopped
3 cloves garlic, chopped
1 ½ pounds ground round beef
1 bay leaf
Salt and freshly ground pepper to taste
1 teaspoon oregano
3 to 4 whole allspice berries (available in most health-food stores)
1 teaspoon cumin powder
1 tablespoon chopped cilantro leaves
1 cup peeled and chopped tomatoes
½ cup raisins
2 teaspoons drained capers
¼ cup olives stuffed with pimentos
White rice
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 81 milligrams cholesterol; 433 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 32 grams fat; 1 gram trans fat; 2 grams fiber; 497 milligrams sodium; 21 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a skillet, heat the oil over medium-high heat and add the onions and garlic. Cook for 5 minutes, or until the onions are translucent. Add the meat, separating it into small pieces as you stir.
- Step 2
Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes. Lower the heat to medium, then add the cilantro, tomatoes, raisins, capers and olives, and mix. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if the mixture begins to dry. Serve with white rice
Private Notes
Comments
For a more authentic Cuban taste, you may eliminate the cilantro and the allspice. Serve with white rice and fried green or ripe plantains (Madurai’s or tostones).
This looks very similar to a recipe I learned from one of my first Spanish language teachers at the U. Of Oregon 45 years ago. She was Cuban and her recipe didn’t have capers, cilantro or allspice, but did have cardamom, which was key. She served it rolled in a flour tortilla and fried in oil. I’ll make some healthier alterations, but thanks for reminding me of this special teacher and special recipe.
For a more authentic Cuban taste, you may eliminate the cilantro and the allspice. Serve with white rice and fried green or ripe plantains (Madurai’s or tostones).