Picadillo
This is something I regularly make, and my version is fluid and hybrid as it is a dish that has versions across Latin America and the Caribbean: picadilo.
1 lb ground meat [I mix and vary]
1 can roasted tomatoes
tomato paste
1-2 jalapeños, chopped
1 sm onion, chopped
garlic
fruit [i.e., apple, pineapple, pear]
dried fruit [plums, raisins]
dried species [cinnamon, clove, bay leaf, oregano, pepper]
capers
olives
[I think that’s all]
​
I don’t measure much, all by sight/smell. I don’t use salt as I am on a no-salt diet. Let it cook slowly for a while; works better reheated. Were I to make it more like in Cuba, it’d have pineapple and not apple and certainly no jalapeños. Serve it with rice and with black beans [of course]. Can use it as stuffing for empanadas [another cross-national thing].