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