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 small yellow onion, finely chopped
1/2 red bell pepper, finely chopped (optional)
2 garlic cloves, minced
1 pound lean ground beef, bison, or lamb
1/2 tsp. fine sea salt, to taste
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. dried oregano
6-6 grinds black pepper
1 (15-ounce) can crushed or diced fire-roasted tomatoes, no salt added
2 Tbs. tomato paste
1/4 cup dark or golden raisins
1/3 cup Castelvetrano olives, halved
Good quality balsamic 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 bell pepper, if using, 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. Stir in the salt, cumin, paprika, oregano and black pepper.
Cook the beef until its fat has rendered and it’s brown with a few pink spots, 5 to 8 minutes. (Drain excess fat, if desired.)
Stir in the tomatoes and tomato paste. Bring to a simmer and cook over medium heat for another 5 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, 3 or 4 minutes. Taste and adjust seasonings as you like.
Add good splash or two of balsamic vinegar to taste.
Garnish with cilantro or parsley leaves and serve the picadillo hot with side of choice.
