I grew up eating renditions of this recipe. Every couple of years, as I got older, the recipe’s identity evolved from crazy plain to what you see now. I guess you could say I went from super picky, pain in the ass eater to normal human and this recipe was along for the ride during that entire journey. When I was a teeny kid, my mother would make picadillo and it’d simply be fried diced potato with ground beef over rice. (I hated raisins, boiled eggs and olives…and tomatoes.) During my preteen years, I warmed up to boiled eggs so that was added, along with the tomato base that is so well known in picadillo and honestly essential. In my late teen years, I became ok with the addition of olives. But it wasn’t until my twenties when I fully embraced the raisins, which now I think are crucial. The version you see is what my adult self LOVES. And it’s probably the closest to the authentic original that is so popular in Cuban restaurants. This recipe is ideal for that “weeknight dinner” category that is so very popular. It’s fast and easy and if you have picky children or …

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