Cuban Picadillo
Cuban Picadillo is a champion in the realm of simple, home-style comfort foods!
Ingredients
For Sofrito:
- 2 tbsp olive oil
- 1/2 large yellow onion, diced (about 3/4 cup)
- 1/2 green bell pepper, diced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 8-oz can no-salt-added tomato sauce
- 1 tsp adobo con pimenta
- 1/2 tsp ground oregano
- 1 tsp cumin
For Picadillo:
- 1.5 lb 85% lean grass-fed ground beef
- 1/2 tsp paprika
- 1 5.75 oz jar pimiento stuffed manzanilla olives + 1/4 cup brine
- 1/4 cup vino seco (see note above)
- bay leaf
- salt + pepper to taste
Instructions
Make Sofrito:
- Add olive oil to a large, heavy-bottomed pot and turn heat to medium.
- Add diced onions and cook for about 1.5 minutes, until just starting to turn translucent.
- Add diced bell pepper and minced garlic. Cook for another 2-3 minutes, stirring occasionally. You aren't aiming to completely soften the vegetables - you want them to still retain their crunchy texture.
- Add tomato sauce and stir to combine. Turn heat down to medium low. Add adobo con pimento, oregano and cumin. Cook for about 10 minutes, until the sauce turns a deep red. Stir occasionally to keep from burning.
Finish Picadillo:
- Increase the heat to medium. Add ground beef and paprika and stir to combine. Cook until the beef is browned, about 5-7 minutes.
- Add olives and 1/4 cup of their brine. Add vino seco and a bay leaf. Reduce heat to low. Cook for another 10-15 minutes, stirring occasionally.
- Serve in a bowl with white rice!