Ingredients

500 g ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium bell pepper, finely chopped

1 cup canned diced tomatoes

100 g green olives, pitted and sliced

50 g raisins

1 tbsp capers, rinsed

1 tsp ground cumin

1 tsp dried oregano

1 tbsp olive oil

Salt and pepper to taste

Steps

In a large skillet over medium heat, heat the olive oil. Add the chopped onion, garlic, and bell pepper, cooking for about 5 minutes until softened and fragrant.

Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned, around 7-8 minutes, ensuring it's fully cooked through.

Stir in the diced tomatoes, olives, raisins, capers, cumin, oregano, salt, and pepper. Reduce heat to low and let simmer for 10 minutes, allowing flavors to meld.

Taste the Picadillo and adjust seasoning as needed. Serve hot with rice or as a filling for tortillas.

Why this works

The balance of flavors in Picadillo comes from the combination of sweet raisins and briny olives, creating a delightful contrast that epitomizes Cuban cuisine. The sofrito base, consisting of sautéed onions, garlic, and bell peppers, provides depth and aromatics, forming a flavorful background for the dish. When simmering, the ingredients meld together, allowing the spices to infuse the ground beef thoroughly. If the mixture seems too dry, add a splash of water or broth to maintain moisture and enhance flavor. Conversely, if it appears too wet, simply increase the heat to evaporate excess liquid. This dish is versatile and can be adjusted to personal taste, making it a staple in many households.

Ingredients

Steps

Why this works

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