Picadillo
A savory-sweet Cuban ground beef hash with olives, raisins, and tomato.
Serves 6
Prep 15 min
Cook 30 min
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1.5 lb ground beef
- 1 can (8 oz) tomato sauce
- 1/2 cup green olives, sliced
- 1/3 cup raisins
- 1 tablespoon capers
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon vinegar
Steps
Step 1. Cook the onion and pepper in the oil for 6 minutes. Add the garlic for 1 minute.
Step 2. Add the beef and brown for 8 minutes, breaking it up, until no longer pink.
Step 3. Add the tomato sauce, olives, raisins, capers, cumin, oregano, bay leaf, and salt. Simmer 15 minutes until the beef is cooked through and the sauce is thick.
Step 4. Stir in the vinegar. Serve with rice and black beans.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.