Description
Picadillo is a tasty mixture of ground or finely chopped meat, often beef, simmered with aromatics like sweet onion and garlic and seasoned with the bold flavors of cumin and sherry vinegar from Spain that are a big hit throughout Latin America. Picadillo comes from the Spanish "picar," which means "to cut into small pieces."

Ingredients

• 2 pounds ground beef
  
• 1/4 cup olive oil, divided
  
• 1 cup diced Oso Sweet onions
  
• 1 green pepper, diced
  
• 1 tablespoon chopped garlic
  
• 1 15-ounce can tomato sauce
  
• 2 teaspoons ground cumin
  
• 2 teaspoons dried oregano
  
• 1/2 cup raisins
  
• 1/2 cup chopped pimento-stuffed green olives
  
• 2 tablespoons red wine vinegar
  
• Kosher salt and fresh ground black pepper to taste

Preparation
In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve. In same skillet, lightly brown onion, pepper and garlic in remaining oil. Add sauce, cumin and oregano; bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened. Stir in beef, raisins, olives and season to taste with salt and pepper. Bring back to boil, simmer 10 minutes and serve over steamed rice with sautéed sliced ripe plantains and black beans.

Tip: Make a double batch and freeze half for up to three months. Defrost in microwave.

Tip: Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results.

Nutrition
no information available

Serves
Serves: 6 to 8

Variations
no information available