Cuban-Inspired Picadillo

Ingredients

• 3 tablespoons olive oil, plus more as needed
• 1 medium-large gold or russet potato, peeled & diced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 6 cloves of garlic, finely minced or pressed
• 1 lb ground beef (I use grass-fed, 93% lean)
• Kosher salt & freshly ground black pepper, to taste
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 1 cup beef broth
• 3/4 cup tomato sauce
• 1/4 cup golden raisins
• 1/2 cup Spanish (Manzanilla) olives

Instructions

1. 1

   In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.

2. 2

   If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.

3. 3

   Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.

4. 4

   Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.

5. 5

   Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!