I had my first bowl of picadillo many years ago at a local Cuban restaurant and it was love at first bite. I once described it as a sort of “sloppy joe with a twist”, but it’s sooo much better than that and deserves a more accurate description.  Better yet, just make it and let me know what you think. If you can manage to get the olives, capers, raisins, and tomatoes all in one bite, you’ll be rewarded with a satisfying salty-sweet flavor that gives this dish its delicious uniqueness.

INGREDIENTS
1 small (3-ounce) green or red bell pepper, chopped
1 small (3-ounce) onion, chopped
1 tablespoon olive oil
1 pound ground beef
1 tablespoon minced fresh garlic
1 tablespoon ground cumin
1/2 tablespoon sazón
3 bay leaves
2 cups (or 14 ounce can) diced tomatoes
1/2 cup pimiento stuffed olives, sliced
1/2 cup golden raisins
2 tablespoons capers
2 teaspoons red pepper flakes

TOOLS
medium (10-inch) skillet, with lid
cooking spoon
measuring cups and spoons

METHOD
1. Combine oil, bell pepper, and onion in skillet over medium heat. Cook, stirring occasionally, until vegetables are tender — about 5 minutes.
2. Add beef, garlic, cumin, sazón, and bay leaves. Mix well. Cook, stirring occasionally, until beef has browned — about 5 minutes.
3. Add tomatoes, olives, raisins, capers, and red pepper flakes. Stir well.
4. Reduce heat to low, then cover and simmer 15 minutes. Remove bay leaves before serving.

NOTES & TIPS
• 1/2 tablespoon sazón = 1 packet Sazón GOYA® con Culantro y Achiote (Coriander & Annatto)
• Picadillo is traditionally served with white rice and black beans.
• For a heartier dish, add peeled, small-cubed potatoes, cooking until potatoes are fork tender.

READY IN
45 minutes

YIELD
4 – 5 servings