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Cuban Beef Picadillo
Picadillo—a ground beef dish popular in Cuba, the Caribbean and Latin America—combines tangy, sweet and salty flavors. There are many variations, but the essentials are a stew of ground meat and tomatoes with raisins for sweetness and chopped olives for a balancing touch of brine. For an optional, finishing touch, chopped hard-cooked egg makes an attractive and delicious garnish. Serve the picadillo with white rice or fried potatoes or on a mound of french fries. Or serve it with a stack of warm corn tortillas and use it as a taco filling.
tablespoons extra-virgin olive oil
medium yellow onions, finely chopped
01In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the onions and ½ teaspoon salt. Cook, stirring, until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and cook, breaking it up, until no pink remains, 5 to 7 minutes.
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I made this picadillo recipe because it is how my mom made picadillo, it came out wonderful.
In my Cuban recipe books picadillo didn’t include the raisins nor the olives. I think my mom was a really good cook. My brothers and dad would eat mounds of picadillo with white rice. Try this recipe y’all!
Made this last night using Beyond 'ground' instead of ground beef; excellent results! The only other change I made was adding another 1/2 cup of water since there wasn't as much liquid exuded from the 'ground'. Since it doesn't brown as much as beef the final color wasn't quite the same, but otherwise this was huge hit.
My picky wife really liked this dish. She said "there's lots of fun things in here". She's a fan of olives, so really liked the brine and olive chunks. I went light on the raisins as she doesn't like them, but if it was just me, I would add more as I think the sweet with the salty would have added a great dimension.