Cuban Hot Sauce Recipe: Spicy Cuban Hot Sauce Picadillo a Caballo with Barbaro Mojo

A Delicious and Hearty Meal with Bold Flavors

Experience the bold and flavorful taste of Cuban cuisine with our delicious spicy picadillo a caballo recipe. This traditional dish combines ground beef, tomato sauce, and olives for a savory and satisfying meal. It's served over rice and topped with a fried egg for an added layer of texture and flavor. Whether you're in the mood for a hearty lunch or a filling dinner, this recipe is sure to hit the spot. And with easy-to-follow instructions and common ingredients, it's a cinch to make at home. So why wait? Try our Cuban picadillo a caballo recipe today and bring a taste of the Cuba to your kitchen.

Cuban Picadillo a Caballo is a traditional dish made with ground beef, tomato sauce, and olives. Here is a recipe you can try:

Ingredients:

• 2 lbs. ground beef
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1-2 bay leaves
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 cup red wine or red cooking wine
• 1/4 cup green olives, stuffed with pimento
• 2 tablespoons olive oil
• 1 table spoon of Barbaro Mojo Cuban Hot Sauce 
• 4 eggs
• White Rice

Instructions:

• Heat the olive oil in a large pan over medium heat. Add the onions, bell pepper, and garlic and cook until the vegetables are soft, about 5 minutes.
• Add the ground beef to the pan and cook until it is browned, about 5-7 minutes.
• Stir in the cumin, oregano, bay leaves, salt, and pepper and cook for an additional minute.
• Add the tomato sauce, Barbaro Mojo, red wine and olives to the pan and stir to combine. Reduce the heat to low and simmer for 10 minutes.
• Meanwhile, heat a separate pan over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are at your desired level of doneness.
• Serve with white rice, a serving of the picadillo on top, and place the egg on top of the picadillo and serve hot. Enjoy!

Frequently Asked Questions

What does 'a caballo' mean?

"A caballo" means "on horseback" in Spanish. In Latin American cooking, a dish served a caballo is topped with a fried egg, which is where the name comes from: the egg "rides" on top of the dish.

What is picadillo a caballo?

Picadillo a caballo is Cuban picadillo, a ground beef dish simmered with tomato sauce, olives, and Cuban spices, served over rice and topped with a fried egg. The runny yolk mixes into the picadillo and rice for extra richness.

Can I make picadillo ahead of time?

Yes. The picadillo itself keeps well in the refrigerator for up to 4 days and reheats easily on the stove. Fry the eggs fresh right before serving so the yolks stay runny.

What can I use instead of red wine in picadillo?

Beef broth with a splash of red wine vinegar is a good non-alcoholic substitute. It won't be identical, but it keeps the same savory depth.

What hot sauce goes best with picadillo a caballo?

Barbaro Mojo El Havanero is the classic pairing: its citrus-garlic base echoes the tomato and olive flavors in the picadillo, and the habanero heat cuts through the richness of the egg yolk. Jalabáo works well for a milder finish.