Cuban Picadillo (9 of 150)

Man alive was this recipe delicious. Simple and full of yummy goodness. Most the ingredients you likely have in your pantry already. Nothing fancy here. 

I've made Picadillo only once before and really loved it.  It's the Crock Pot version from SkinnyTaste. In fact, it made it in the top 10 favorites for that year. 

Versions of Picadillo show up an many Latin American countries. The family I lived with in Guadalajara were the first to introduce me to it and if I had that recipe I'd make it every day. 

Officially, here's what the Interwebs say about Picadillo:

a spicy Latin-American hash or stew of meat and vegetables often with raisins and olives that is commonly used as a filling (as for tacos) or served with rice and beans.

I made no adjustments to this recipe. I cut it in thirds though, because a serving for 8 is way too many leftovers for me (and the Pantry Goat).

Cuban Picadillo

Recipe from The Salty Marshmallow

Serves 8

• 2 T olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 T tomato paste
• 1 ½ pounds ground beef 
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cup beef broth
• 1 15-ounces can tomato sauce
• 2 T Worcestershire sauce
• 2 bay leaves
• ⅓ c raisins
• ¾ c pimento stuffed olives
• 2 T capers
• 2 medium red potatoes, peeled and cut into ¼ inch cubes
• 1 T chopped cilantro (optional)

In a large skillet over medium-high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring frequently for about 5 minutes or until soften. Stir in the garlic and tomato paste and cook for about a minute.

Stir in the ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon. Cook until no longer pink.

Add the cumin, oregano, salt and pepper and stir to combine. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.

Stir in the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat for 10 to 14 minutes or until the potatoes are tender, stirring a few times during the cooking.

Add the cilantro and stir well. Adjust seasoning if needed and serve.