Picadillo is a classic dish that holds a special place in many kitchens across Latin America and Spain. Its versatility makes it a comforting staple, whether served over rice, tucked into empanadas, or enjoyed as a filling for tacos.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper (red or green), finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef (or ground turkey)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup tomato sauce
- 1/4 cup water or beef broth
- 1/3 cup pimento-stuffed green olives, sliced
- 1/4 cup raisins
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional)
- 1 bay leaf
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 3-4 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Brown the beef: Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Build the flavor: Stir in the diced tomatoes, tomato sauce, and water or broth. Add the cumin, smoked paprika, cinnamon (if using), bay leaf, salt, and pepper.
- Add the sweet and savory elements: Mix in the olives and raisins, letting the mixture simmer for about 10-15 minutes until the flavors meld and the sauce thickens.
- Adjust and finish: Taste the picadillo and adjust the seasoning with additional salt, pepper, or spices if needed. Remove the bay leaf before serving.
- Serve and enjoy: Serve hot over white rice, with tortillas, or as a filling for empanadas. Garnish with fresh cilantro or parsley if desired.
- This dish is perfect for weeknight dinners or meal prepping, as it reheats beautifully. Feel free to customize the ingredients by adding potatoes, carrots, or even a splash of vinegar for an extra zing. Enjoy!
