Picadillo
Jump to recipeIngredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion (7.1 oz), finely diced
- 4 garlic cloves (20 g), minced
- 1 pound (450 g) ground beef
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 1/4 teaspoon (1 g) black pepper
- 1/2 teaspoon (3 g) salt
- 1 can (14.5 ounces / 410 g) diced tomatoes with juices
- 1/2 cup (120 ml) beef broth
- 1/2 cup (85 g) green olives with pimientos, sliced
- 1/3 cup (50 g) raisins
- 2 tablespoons (30 ml) apple cider vinegar or white vinegar
- 1 tablespoon (15 g) tomato paste
- 1/2 teaspoon (2 g) sugar
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- 2
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and softens.
- 3
Add the minced garlic and cook for 30 seconds until fragrant, then add the ground beef, breaking it apart with a wooden spoon as it cooks for 6-8 minutes until it loses all pink color and is light brown.
- 4
Stir in the cumin, oregano, black pepper, and salt, cooking for 1 minute until the spices bloom and become fragrant.
- 5
Add the tomato paste and stir to coat the meat, cooking for 1 minute, then pour in the diced tomatoes with juices and beef broth.
- 6
Bring the mixture to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about one-third.
- 7
Stir in the sliced olives, raisins, vinegar, and sugar, then simmer for an additional 3-4 minutes until the raisins soften and the flavors meld together.
- 8
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.