Description
A Cuban creation, picadillo is one of the world’s great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds ground beef (85% lean)
- 1 cup diced yellow onions
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 teaspoons cumin
- ½ teaspoon ground cinnamon
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- 4 cloves garlic, minced
- 3 tablespoons red-wine vinegar
- 3 cups crushed tomatoes
- ¼ cup water
- ¼ cup currants or raisins
- ½ cup sliced pimiento-stuffed green olives, or to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color
- 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent
- about 5 minutes. Add pepper
- cumin
- cinnamon
- bay leaves
- and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
- Stir in red wine vinegar
- crushed tomatoes
- and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender
- 15 to 20 minutes.
- Gently stir in sliced olives; cover and cook another 10 to 15 minutes.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4