Picadillo

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion (200 g), 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.