Picadillo
I love how unique this dish is thanks to the raisins, olives, and balsamic vinegar. They take what’s otherwise a ground meat sauce and elevate it into something special — that’s still super easy to put together on a weeknight.
It also keeps well in the fridge to prep ahead for a post-soccer meal (I see you 8pm dinners) and freezes beautifully too.
You could probably also cook this in a slow cooker on low for an even easier meal.
Picadillo
Serves 4, easily doubled
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
2 Tbs. extra virgin olive oil
1 medium yellow onion, finely chopped
2-3 garlic cloves, minced
2 pounds lean ground beef, bison, or lamb
1/2-1 tsp. fine sea salt, to taste
2 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. dried oregano
6-8 grinds black pepper
1 (15-ounce) can crushed or diced fire-roasted tomatoes, no salt added
Good splash dry red wine, optional but also not really
2 Tbs. tomato paste
1/4 cup dark or golden raisins
1/3 cup Castelvetrano olives, halved
Good quality balsamic or sherry vinegar, to taste
Small handful cilantro or parsley, leaves only, chopped for garnishServing Options —
Roasted potatoes or cauliflower
White or cauliflower rice
Side salad
Directions:
In a wide skillet over high heat, heat the oil until it shimmers. Add the onion and cook, stirring often, just until they begin to brown, about 3 minutes.
Lower the heat to medium, add garlic and ground beef. Using a wooden spoon or spatula, break the ground beef into bits so that it cooks evenly.
Cook the beef until its fat has rendered and it’s brown with a few pink spots, 5 to 8 minutes. Drain any excess fat, then stir in the salt, cumin, paprika, oregano and black pepper and toast for a minute or two.
Stir in the tomatoes, tomato paste, and red wine if using. Bring to a simmer and cook over medium heat for 10-15 minutes. (If the mixture starts to look dry, add a splash or two of water to loosen it.)
Stir in the raisins and olives, simmer until they’ve softened, 5 more minutes. Taste and adjust seasonings as you like.
Add good splash or two of vinegar to taste.
Garnish with cilantro or parsley leaves and serve the picadillo hot with side of choice.
