My beloved Aunt Anne lived in Cuba for a time back in the early 1950s. When she escaped before Castro came to power, she had nothing but her purse and her two sons ... and a whole mess of recipes in her head. Picadillo is traditionally made with hamburger, but I make mine with pulled chuck roast. This also makes a dynamite breakfast, just add a couple of eggs per person.
1Heat the Crisco in a large saute pan and saute the chuck roast until brown on both sides. Put the chuck roast in a slow cooker. Add the onions and garlic to the drippings and saute for five minutes. Add the onions and garlic to the crockpot.
2Add the bay leaves, beef broth, Tabasco, chili powder, cumin, diced tomatoes and oregano. Stir. Cover and turn to high, and cook for at least 5 hours, or until the chuck roast falls apart. No peeking.
3Turn crockpot off and allow the beef to cool in the broth.
4When cool enough to handle, shred the beef.
5Put the shredded beef into a saute pan. Add 1 cup (or more) of the broth. Taste broth and add salt and pepper to taste. Add the green olives and raisins. Bring to a boil, reduce heat and simmer for five minutes.
6Serve with rice and beans. If you want to make this a great breakfast dish, saute up some eggs in another saute pan and serve on top of the picadillo.