Cuban Beef Picadillo

Ground beef is a weekly go to for us. It’s quick to thaw out, and can be transformed into many different dishes.

In searching for new ways to use ground beef, I found this picadillo recipe to be a family favorite!  It’s a beef “hash” popular across Latin America and that combines tangy, sweet and salty flavors. I love the versatility of this dish, and it can be made with ingredients generally on hand.

We’ve enjoyed it over crispy potatoes, topped with chopped hard-boiled eggs and cilantro, but it also goes great with rice and beans, or as lettuce wraps, tacos, empanadas, etc.

Cuban Beef Picadillo

Prep Time: 10 Minutes Total Time: 35 Minutes Serves: 4

• 1 Tbs. Olive oil

• 1 Lg. White onion, finely chopped

• 1 ½ Tsp. Kosher salt

• 4 cloves Garlic, minced

• 1 Lb. Ground beef

• ⅓ Cup Raisins, chopped

• 2 Tbs. Tomato paste

• 2 Tsp. Cumin seeds

• 2 Tsp. Dried Oregano

• ¾ Cup Water

• ⅓ Cup Pimento-stuffed green olives + 2 Tbs. Olive Brine

• 3 small tomatoes, seeded and finely chopped

• ⅓ Cup Cilantro, minced

Instructions

• In a large skillet over medium-high, heat the oil and add the onion, season with ½ Tsp. salt. Cook until browned, add garlic and cook until fragrant. Add the ground beef, break up and cook until well-browned.

• Stir in the tomato paste and cook until browned. Mix in raisins, cumin seeds, oregano and remaining salt. Continue cooking until fragrant. Add water, bring to a simmer, reduce heat to medium and continue to cook until most of the water has evaporated and the sauce has thickened.

• Remove from heat, stir in olives, olive brine, tomatoes, and cilantro. Season, as needed, with additional salt and pepper.

* Use this recipe as a guide, adjust as needed.