I had my first bowl of picadillo many years ago in a local Cuban restaurant and it was love at first bite. Picadillo is sort of like a sloppy joe with a twist — and a kick. 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 makes this dish unique. — L. Weal
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
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
medium (10-inch) skillet, with lid
measuring cups and spoons
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, cubed potatoes, cooking until potatoes are fork tender.
4 – 5 servings