Cuban Picadillo Recipe

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium red onion (diced)
• 1 cubanelle pepper (seeded, deveined and diced)
• 4 garlic cloves (peeled and chopped)
• 12 oz can no-sodium diced tomatoes
• 1 cup fresh herbs medley (basil, oregano, parsley, etc.)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 1 medium bell pepper (cored and seeded, finely chopped)
• 2 tbsp tomato paste
• 4 cloves garlic (finely chopped)
• 2 tsp ground cumin
• 2 tsp smoked sweet paprika
• 2 tsp dried oregano
• 1/2 tbsp Kosher salt
• 1/2 tbsp ground black pepper
• 2 bay leaves
• 1/2 cup dry white cooking wine
• 1 1/2 pounds ground beef
• 1/2 cup pimento stuffed olives
• 2 tbsp olives brine (from the jar)
• 2 tbsp capers

Instructions

1. 1

   --- Make the sofrito ---

2. 2

   Add all ingredients in a food processor and pulse until salsa like consistency.

3. 3

   --- Make the Picadillo ---

4. 4

   Heat oil in large skillet over medium-high heat. Add onions, peppers, garlic, bay leaves, and 1/3 of spice mix and cook, stirring occasionally, until softened, 5 to 7 minutes.

5. 5

   Add tomato paste and stir to mix well. Saute for about another 1-2 minutes. Add the cooking wine and deglaze the pan, scraping up any brown bits.

6. 6

   Add ground beef plus another 1/3 of the spice mix and cook until browned. Stir as necessary so that all the meat is cooked through.

7. 7

   Stir in sofrito, olives plus brine, capers, and remaining spices. Cover, reduce heat to a simmer and allow to cook for 15 minutes.

8. 8

   Discard bay leaves, then add fresh parsley and serve with rice.