Cuban Picadillo
Another one of my family’s favorite! This Cuban Picadillo recipe is easy, versatile, and perfect as leftovers.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow or white onion, finely chopped
- 3 garlic cloves, minced
- 1 small red bell pepper, cored and seeded, chopped
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp dried oregano
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground beef (90% lean) I used Bison because why not. See note on post.
- 2 small diced tomatoes (any type)
- 1/3 cup raisins
- 2 small diced tomatoes (any type)
- 1/2 cup pimento stuffed olives plus 2 tablespoons brine
- 2 hard boiled eggs, chopped (for garnish)
- 1/2 cup cilantro, chopped
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add 3/4 water and let it simmer.
- Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir, raisins, olives, and brine. Reduce heat to medium-low, and cook until most of the liquid evaporates.
- Turn heat off, add chopped tomatoes and cilantro. Serve with white rice.