Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (about 2 cups)
- 4 cloves garlic, minced
- 2 bay leaves
- 1 pound ground beef or combination of beef chorizo, and pork
- 1/3 cup dry white wine or dry sherry
- 10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
- 1/3 cup tomato paste
- 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
- 1/3 cup raisins
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper, optional
- Salt and freshly ground black pepper
Directions
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
Serve warm:
As a filling for empanadas or tacos
Over white rice with fried plantains or black beans
With a side salad and black beans
To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock
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By manalapanmary
Manalapan N.J.
on October 01, 2012
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Was excellent....But where is the green pepper?? Every good Cuban knows you have to start with a sofrito....You cook onion, green pepper, and garlic in olive oil. Then you add the meat. mix well with the sofrito..cook for a few minutes , then add spices and liquid, including tomatoes. Cook a little longer...last things in are olives..Serve with White Rice on the side, and Cuban style Black Beans. Delicious !!!Enjoy with ice cold beer!!
By ginacooks2
Casselberry, FL
on August 15, 2011
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Very good recipe as is, but I like it very flavorful and added chopped green peppers, more bay leaves, saffron, a little more brine from the olives (and a little less salt, and a small amount of beef broth because I like it a little soupier. With black beans and rice and fried ripe plantain, I was in heaven.
By alleycat5050_10...
Sarasota, FL
on January 28, 2011
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One of my "go to" meals. I omitted the raisins and used chicken broth in place of wine. Great with yellow rice.
Read all 11 reviews