Picadillo

Separate and peel 4 cloves of garlic and chop them well.

Add 4 tablespoons of extra virgin olive oil to a large skillet.

Add the chopped garlic to the oil in the skillet.

Turn the heat to medium and sauté the garlic until fragrant, being careful not to burn it.

Add 2 pounds of lean ground beef to the skillet with the garlic.

Break up the ground beef using a wooden spoon or a ground beef separator until it is loose and not clumping together.

Add 2 packets of sasson accent to the beef mixture.

Add 2 bay leaves, a pinch of salt, and ground black pepper to taste.

Add 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1 teaspoon paprika to the mixture.

Add 2 tablespoons of dehydrated minced onions and raisins to taste.

Add about half of a 6-ounce can of tomato paste to the skillet.

Add a splash of white wine and 2 tablespoons of balsamic vinegar to the mixture.

Add 2 tablespoons of lemon juice to the skillet.

Add Spanish olives and a drizzle of the olive brine to the mixture.

Stir all ingredients together to combine and dilute the tomato paste.

Break up any remaining clumps of ground beef while stirring.

Add 2 teaspoons of sugar to balance the acidity of the dish.

Cover the skillet and lower the heat to low or slightly above low to let it simmer for a few minutes.

Equipment Needed

Dietary

Allergens