Beef Picadillo
Ground beef hash with tomatoes, olives, and a sweet-savory sauce. Cooked on the stovetop until the meat is tender and the flavors meld into a thick, chunky mixture.
Ingredients
Method
Dice the onion and mince the garlic. Pit the green olives and halve them. Set all ingredients aside.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 8 minutes. Drain excess fat if needed.
Stir in the cumin, then add the canned tomatoes, green olives, raisins, ketchup, and red wine vinegar.
Reduce heat to medium-low and simmer for 12 to 15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Season with salt and black pepper to taste.
Transfer to a serving dish and garnish with fresh cilantro. Serve over rice, with black beans, or alongside fried plantain slices.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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