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On behalf of Expert Village, I'm Lizbeth Muller and today I'm going to teach you how to make
some Cuban style picadillo. I'm mixing in the olives in here. There's still a lot of
liquid in the picadilo. You want to reduce the liquid. That's when you know it's really,
truly done. When the liquid has reduced itself and you just see the picadillo. A little bit
of sauce, but you'll see picadillo standing there. You won't see all that light liquid
there. I'm going to put it on almost high heat, like a little medium to high heat. Stir
it up like this. Make sure that it's stirred properly again. If you don't stir it, not
everything is going to be put together. You want it put together. You don't want it to
be one olive here, one olive over there. You want to do that. I'm going to go ahead and
place a cover on it. I'm going to leave it on that medium heat for at least 15-20 minutes.
It will be done and I will show you how it's going to look with some white rice.