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.
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 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.
Step 2
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.
Step 3
Gently stir in sliced olives; cover and cook another 10 to 15 minutes.
Ingredients
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
¼ teaspoon cayenne pepper
4 cloves garlic, minced
2 bay leaves
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste
