Cuban Tambor de Papa

Serves 1
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Directions

  1. 1Heat olive oil in a large pan on medium-high heat until shimmering.
  2. 2Add finely diced onion and bell peppers and sauté until softened.
  3. 3Incorporate fresh garlic, seasonings (cumin, oregano, salt, black pepper), tomato paste, and bay leaves.
  4. 4Cook down for a few minutes to remove any acid or bitter taste from the tomato paste.
  5. 5Deglaze the pan with dry white wine.
  6. 6Once most of the wine has evaporated, add ground beef and break it up with a wooden spoon until browned.
  7. 7Season to taste with salt and pepper.
  8. 8Pour in tomato sauce, olives (along with their brine), and raisins.
  9. 9Mix until combined and simmer covered for 10-12 minutes.
  10. 10Peel and boil Yukon gold potatoes for about 30-35 minutes with a pinch of salt.
  11. 11Drain the potatoes and use a ricer to mash them for a smooth texture.
  12. 12In a small saucepan, melt butter and add cream, milk, whole garlic cloves, and rosemary sprigs.
  13. 13Bring to a boil, then remove from heat, cover, and let the aromatics infuse the cream/butter mixture for about 15-20 minutes.
  14. 14Strain this infused mixture onto your mashed potatoes and mix.
  15. 15Layer mashed potatoes on the bottom of a baking dish.
  16. 16Spread a layer of picadillo over the mashed potatoes.
  17. 17Add another layer of mashed potatoes over the picadillo.
  18. 18Cover with a generous serving of mozzarella cheese.
  19. 19Bake in the oven at 400 degrees Fahrenheit for 15 minutes, then broil for 1-2 minutes until the cheese is melted and golden brown.

Ingredients

  • 2 tbsp olive oil
  • 1 medium medium yellow or white onion, finely diced
  • 0.5 red bell pepper, finely diced
  • 0.5 green bell pepper, finely diced
  • 2 tbsp tomato paste
  • 4 cloves garlic cloves, finely chopped
  • 2 tsp cumin
  • 2 tsp oregano
  • to taste Salt
  • to taste black pepper
  • 2 bay leaves
  • 0.5 cup dry white wine
  • 1.5 lbs ground beef
  • 7 oz tomato sauce
  • 0.33 cup raisins
  • 0.5 cup green pitted olives, sliced
  • 2 tbsp olive brine
  • 4 Yukon gold potatoes, peeled
  • 0.5 cup heavy cream
  • 0.5 cup milk
  • 3 cloves garlic cloves, whole
  • 2 sprigs sprigs of rosemary
  • 2 tsp salt
  • mozzarella cheese

Equipment

large panwooden spoonsmall saucepanpotato ricerbaking dishoven

Tips

  • The only acceptable filling for this Cuban concoction is Abuela's picadillo.
  • Use Yukon Gold potatoes for the mashed potatoes.
  • Opt for a potato ricer over a regular old masher for a smoother texture.