Picadillo X AI

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large skillet over medium-high heat with the 1 tablespoon of extra-virgin olive oil.

Step 2

Add the 1 pound of ground beef in large chunks. Let it sit completely undisturbed for 2–3 minutes to build a deep, flavorful, savory crust.

Step 3

Season the beef directly in the pan with half of your sea salt and black pepper so the seasoning penetrates the meat fibers.

Step 4

Break the beef apart with a wooden spoon and finish cooking just until no longer pink. Use a slotted spoon to transfer the meat to a bowl, leaving the rendered beef fat in the skillet.

Step 5

Lower the skillet heat to medium. Drop the finely chopped yellow onion directly into the reserved beef fat.

Step 6

Hit the onions with a small pinch of salt immediately to help them sweat. Cook for 4 to 5 minutes until soft and translucent.

Step 7

Add the 4 smashed garlic cloves and cook for 1 minute until fragrant.

Step 8

Push the onions and garlic to the outer edge of the pan.

Step 9

Dump the 1½ teaspoons of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ¼ teaspoon of crushed red pepper flakes directly into the hot fat pooling in the center of the skillet. Stir the spices in the fat continuously for 30 to 45 seconds. You will instantly smell the spices wake up as they toast.

Step 10

Pour your 1 tablespoon of vinegar into the pan.

Step 11

Use your wooden spoon to vigorously scrape up all the delicious, intensely savory browned beef bits and toasted spices stuck to the bottom of the skillet. This shot of raw acid is what cuts through the dense beef fat, keeping the bold spice profile bright and lively.

Step 12

Return the seared ground beef and any collected juices back to the skillet.

Step 13

Pour in the 1 cup of tomato sauce and ½ cup of sliced green olives. Stir everything to combine into a rich, brick-red mixture.

Step 14

Reduce the heat to low, cover with a lid, and simmer gently for 10 minutes to allow the olives to release their salty brine into the sauce.

Step 15

Before turning off the stove, take a small spoonful of the picadillo: Does it taste flat? Stir in the remaining sea salt and hit it with a heavy grind of fresh black pepper. Does it need a highlight? With the heavier spice body, if the tomato sauce tastes sweet or heavy, finish the pan with one final tiny splash of fresh vinegar right before serving to make everything pop!