A Cuban creation, picadillo is one of the world's great ground meat dishes. Chef John uses beef in his recipe, but you can add pork and/or chorizo.
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
485 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
Step 2
Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
Step 3
Gently stir in olives; cover and cook 10 to 15 minutes more.
Ingredients
2 teaspoons olive oil
4 cloves garlic, minced
2 bay leaves
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 cup diced yellow onions
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
0.5 teaspoon ground cinnamon
0.5 teaspoon freshly ground black pepper
0.25 cup water
0.25 teaspoon cayenne pepper
1.5 pounds ground beef (85% lean)
0.25 cup currants or raisins
0.5 cup sliced pimiento-stuffed green olives, or to taste
