Cuban Picadillo
203kcal
Equipment
Ingredients
- 1 pound lean ground beef
- 1½ tablespoons olive oil
- 6 oz diced yellow onion
- 2.5 oz diced green bell pepper
- 1 tablespoon minced garlic
- 2 bay leaves
- ¼ cup dry white wine (such as vino seco)
- 6 oz tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons Spanish olives brine juice
- 3 oz Spanish Olives (with or without pimento) - cut in thick slices
- 2 tablespoons raisins
- 2 tablespoons chopped cilantro
- ¾ teaspoon coarse kosher salt (or more to taste)
- ½ teaspoon coarsely ground black pepper
Method
- Heat oil over medium heat. Add the chopped onion and green bell pepper, and cook for 2-3 minutes, or until softened. Add minced garlic and stir for about 30 seconds.
- Add the ground beef to the pot and cook for about 5 minutes, breaking it up as it cooks. If needed, add a little water to keep the beef from sticking.
- Stir in the cooking wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
- Add the tomato sauce, ¼ cup water, 2-3 tablespoons of olive brine juice, cumin, oregano, and bay leaves. Stir well, then cover and simmer on low heat for 10 minutes.
- Stir in the olives and raisins, and stir for 1 minute to heat through. Serve immediately with chopped cilantro, rice, baked/fried plantains, and/or beans.
Nutrition
Calories203kcalCarbohydrates10gProtein17gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.3gCholesterol47mgSodium700mgPotassium479mgFiber2gSugar3gVitamin A244IUVitamin C14mgCalcium40mgIron3mg
Notes
Spanish olives brine juice. Spanish olives brine juice is the liquid in which Spanish olives are preserved. It’s a salty, tangy solution made from water, salt, and sometimes vinegar or other seasonings used to keep olives fresh. This brine adds a distinctive flavor to dishes and can be used to enhance the taste of recipes like picadillo.
Dry white wine. If you don’t have Vino Seco wine, any dry white wine will work fine.
Storage: Cool the picadillo to room temperature, then transfer it to an airtight container for refrigeration, where it will keep for up to 4 days. For longer storage, place it in a freezer-safe container or bag, label with the date, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.