Cuban-Style Picadillo

Name: Cuban-Style Picadillo
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 1 large white onion, chopped; 1 8 garlic cloves, minced; 1 6 Turkish bay leaves; 1 2 pounds ground beef (15 to 20 percent fat); 1 1 14 1/2-ounce can diced tomatoes in juice; 1 3/4 cup raisins; 1 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar); 1 1/4 cup tomato paste; 1 1 1/2 teaspoons red wine vinegar; 1 1 teaspoon chili powder; 1 1/4 teaspoon cayenne pepper

From the kitchen of Carly

Ground beef simmered with raisins, green olives, and tomato paste delivers the sweet-salty-savory balance that makes Cuban picadillo irresistible. Garlic and bay leaves build depth while vinegar cuts through the richness. Serve over rice or with black beans.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11 large white onion, chopped
18 garlic cloves, minced
16 Turkish bay leaves
12 pounds ground beef (15 to 20 percent fat)
11 14 1/2-ounce can diced tomatoes in juice
13/4 cup raisins
13/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
11/4 cup tomato paste
11 1/2 teaspoons red wine vinegar
11 teaspoon chili powder
11/4 teaspoon cayenne pepper

Instructions

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.