Cuban Picadillo *****

My take on Cuban ground beef "Picadillo". This recipe is is very similar to the picadillo my grandmother used to make when I was a kid. Yummy and comforting when served with a side of white rice, black beans and fried green plantains

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop/mince the onion, green pepper and red pepper. A food processor can be used. Be sure to pulse until you reach the desired consistency. Do not pulse too much or it will become a paste.

Step 2

Combine the dry spices in a small bowl. Salt, pepper, oregano, onion powder, cumin, paprika, and the goya packet.

Step 3

Heat a sauce pan over med/high heat and add the holy trinity that you chopped/minced in step 1. Cook until moisture evaporates. Add the garlic and cook for another minute or so until the garlic becomes fragrant.

Step 4

Add the ground beef to the pot over the veggies and raise the heat to high. Break up the meat but not too much allowing the meat to cook a bit and form some clumps.

Step 5

Sprinkle the dry spices over the meat and fold it into the meat. Add the tomato sauce, red cooking wine, beef broth, manzanilla olives, brine, cachucha pepper, and the bay leaves. Stir gently to incorporate everything.

Step 6

Lower the heat to Medium and simmer for 20-30 minutes. The liquid will reduce and all the flavors will blend in. Stir occasionally.

Step 7

Once the liquid has reduced, cover the sauce pan and reduce to simmer for another 5-10 minutes. Taste and adjust salt if needed.

Step 8

Serve with a side of white rice and black beans. For a side dish you can add sweet plantains or fried green plantains.