Chef John's Picadillo recipe
All Recipes World Cuisine Recipes Latin American Caribbean
Ingredients
- 2 teaspoons olive oil 1 ½ pounds ground beef (85% lean) 1 cup diced yellow onions 1 teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper 2 teaspoons cumin ½ teaspoon ground cinnamon 2 bay leaves ¼ teaspoon cayenne pepper 4 cloves garlic, minced 3 tablespoons red-wine vinegar 3 cups crushed tomatoes ¼ cup water ¼ cup currants or raisins ½ cup sliced pimiento-stuffed green olives, or to taste
Nutrition Info
- 485.4 caloriescarbohydrate: 26.3 gcholesterol: 111.4 mgfat: 27 gfiber: 5.5 gprotein: 37 gsaturatedFat: 9 gservingSize: -sodium: 1509.8 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Picadillo
Directions
-
Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants, bring back to a simmer. Reduce heat to medium-low, cover and cook until meat is tender, 15 to 20 minutes.
Gently stir in sliced olives, cover and cook another 10 to 15 minutes.