This Cuban Picadillo is a somewhat new-to-me dish that has quickly become a favorite go-to dinner meal. It's fast, easy, and so so tasty! I'm just crazy about the mix of flavors - spicy red pepper flakes, cumin, green olives & capers are sauteed with ground beef and a sofrito mixture, and the result is a unique and truly delicious meal!
- 1-1.5 lb. lean ground beef
- 1/2 large onion, chopped small
- 2-3 cloves garlic, minced
- 1 large (or 2 small) tomato, chopped small
- 1/2 large red or orange bell pepper, chopped small
- 1/3 cup fresh cilantro, chopped
- 1 tsp. cumin
- 1 large bay leaf
- 1/2 tsp. red pepper flakes
- 2 Tbsp. Manzanilla olives with pimentos
- 2 Tbsp. brine from olives
- 1-2 Tbsp. capers (depending on how much you like capers!)
- lots of salt and fresh black pepper
- 4 oz. tomato sauce
Brown the ground beef in a large saute pan over medium heat, seasoning generously with salt and pepper. Use a wooden spoon to break up the meat into small pices. Cook until meat is no longer pink, then drain all juice from the pan.
Next, add the chopped onion, garlic, bell pepper, tomato, and cilantro to the saute pan, and continue cooking over medium heat. Once the veggies have started to wilt, about 5 minutes, add the cumin, red pepper flakes, bay leaf, olives, olive brine, capers, salt and pepper. Add the tomato sauce and 1/4 cup of water, and stir well. Reduce heat, and simmer, covered, for at least 20-30 minutes, or up to an hour.
Serve over rice or quinoa, and top with fresh cilantro. Enjoy!
*Recipe adapted from Skinnytaste