Cuban Picadillo

Are you bored with the usual thing? Try this.

The first time I tasted picadillo was last summer at a family reunion, and I think I went back for thirds. It’s that delightful.

Picadillo is a dish similar to chili made of ground meat, tomatoes, and other ingredients that vary by region— there are versions from many Latin American countries and even from the Philippines. It has a lot of ingredients, but most of them are pantry staples, and it doesn’t take many steps to transform them into this sweet, tangy dish that’s layered with hints of cinnamon and cumin.

The original recipe calls for soaking the meat in a water-baking soda combo in order to keep it soft throughout the cooking process. I skipped this step (and didn’t find it necessary), but feel free to try it if you want a more tender bite:

In a medium bowl, combine 2 Tbsp water, 1/2 tsp baking soda, and 1/2 teaspoon salt. Mix in the beef and pork. Allow to stand at room temperature for 20 minutes, then drain and cook as directed.