Cuban Picadillo

Image for Cuban Picadillo

Serving: MAKES 3-4 ENTRÉE SERVINGS

INGREDIENTS

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 red pepper, finely chopped
  • 2 tbsp cilantro
  • 1-1/2 lb 93% or leaner ground beef
  • 4 oz 1/2 can tomato sauce
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp Spanish olives
  • 1 tbsp capers
  • cilantro to garnish
  • 1 avocado to garnish
  • 2 cups of white rice

INSTRUCTIONS

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add to the meat and continue cooking on a low flame. Add the olives and capers and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes. Serve over rice and a few slices of avocado. Garnish with cilantro and enjoy!