Cuban Picadillo

Another one of my family’s favorite! This Cuban Picadillo recipe is easy, versatile, and perfect as leftovers.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6

Course: Entree

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

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.