My Family's Cuban Picadillo Recipe!

Place a pot over medium heat and add some olive oil.

Slice and dice 1 medium white onion.

Dice 1 green or red bell pepper (cook's choice).

Once the oil is hot, add the onions, bell peppers, and a pinch of salt.

Sweat the onions until they become translucent (not caramelized).

Smash or press 6 large cloves of garlic and add them to the pot once the onions are translucent.

Mix the garlic into the onions and peppers to create the sofrito.

Add around 1 pound of lean ground beef (92 or 93% lean) to the pot.

Add another pinch of salt, cumin, and oregano to the beef and let it brown for a few minutes.

Add 8 ounces of tomato sauce, 1/2 cup of raisins, and 1/2 cup of manzanilla olives to the pot.

If not using olives, add a quarter cup of olive juice instead.

Let the mixture cook for 15 to 20 minutes, stirring occasionally, until it has a beautiful brown color.

Plate the picadillo, traditionally served with white rice and black beans.

Equipment Needed