Chef John's Picadillo recipe

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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

Nutrition Info

485.4 calories
carbohydrate: 26.3 g
cholesterol: 111.4 mg
fat: 27 g
fiber: 5.5 g
protein: 37 g
saturatedFat: 9 g
servingSize: -
sodium: 1509.8 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Gently stir in sliced olives, cover and cook another 10 to 15 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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