Picadillo
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Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. It is normally used as a filling, such as for tacos, and can be mixed with vegetables. The name comes from the Spanish word, "picar" which means "to prick".
Picadillo is a traditional dish in many Latin American countries; it's made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and is usually served with black beans and rice.
1/4 cup olive oil 1 large white onion, chopped 8 garlic cloves, minced 6 Turkish bay leaves 2 pounds ground beef (15 to 20 percent fat) 1 14 1/2-ounce can diced tomatoes in juice 3/4 cup raisins 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar) 1/4 cup tomato paste 1 1/2 teaspoons red wine vinegar 1 teaspoon chili powder 1/4 teaspoon cayenne pepper
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.
Makes 6 servings.
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