Description
Picadillo is my family’s favorite dish! It’s really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, and just about anything you can think of!
Yield: 6Servings | Serving Size: 1/2 cup
Ingredients
½large chopped onion
2clovesgarlic, minced
1tomato, chopped
½red bell pepper, finely chopped
2tbspcilantro
1 ½lb93% lean ground beef
4oztomato sauce, ½ can
¼cupwater
kosher salt
fresh ground pepper
1tspground cumin
1-2dried bay leaves
2tbsppitted green olives or alcaparrado, capers would work too
2-4tbspolive brine
Instructions
- Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add the vegetables to the meat and continue cooking on low heat until soft, about 5 minutes. Add olives or alcaparrado and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed.
Add tomato sauce and ¼ cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
Last Step:
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Notes
You can refrigerate the leftover picadillo for four days or freeze it for up to six months.
Nutrition
Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 477mg, Fiber: 1g, Sugar: 3g
