Picadillo

close-up photo of L. Weal, co-author of The Weal MealI don’t eat out very often but when I do, I often choose something completely unfamiliar to me. If I enjoy it, I have to figure out how to make it so I can have it whenever I like. Many years ago I had a big bowl of picadillo over rice in a local Cuban restaurant and it was love at first bite. This is like a sloppy joe with a kick. If you can manage to taste the olives, capers, raisins, and tomatoes all in one bite, you’ll be rewarded with the satisfying salty-sweet flavor that makes this dish unique. — L. Weal

INGREDIENTS
1 small (3-ounce) green or red bell pepper, chopped
1 small (3-ounce) onion, chopped
2 tablespoons olive oil
1 pound ground beef
1 tablespoon minced fresh garlic
1 tablespoon ground cumin
1/2 tablespoon sazón seasoning
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 seasoning = 1 packet Goya Sazón con Culantro y Achiote seasoning
• Picadillo is traditionally served with white rice and black beans.
• For a heartier dish, add peeled, cubed potatoes, cooking until potatoes are fork tender.

READY IN
45 minutes

YIELD
4 – 5 servings

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