Picadillo

Ingredients

1 lb ground beef (85% lean works well)

2 tbsp olive oil

1 medium onion, finely diced

3 garlic cloves, minced

1 green bell pepper, finely diced

2 medium tomatoes, diced (or 1 can diced tomatoes)

2 tbsp tomato paste

1/2 cup beef broth (or water)

1/2 cup green olives, sliced (stuffed with pimentos if possible)

1/4 cup raisins (optional but traditional for sweetness)

2 medium potatoes, peeled and diced small

1 tsp cumin

1 tsp smoked paprika (or regular)

1/2 tsp cinnamon (optional for warmth, Cuban style)

2 bay leaves

Salt & black pepper, to taste

Fresh cilantro, chopped (for garnish)



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Instructions

1. Prepare potatoes: In a skillet, heat 1 tbsp oil and fry diced potatoes until golden and crisp on the edges. Remove and set aside.


2. Cook beef: In a large skillet or Dutch oven, heat remaining olive oil. Add onion, garlic, and bell pepper; sauté 3–4 minutes until softened. Add ground beef and cook, breaking it up, until browned.


3. Build the base: Stir in tomatoes, tomato paste, cumin, paprika, cinnamon (if using), salt, and pepper. Cook until tomatoes break down, about 5 minutes.


4. Simmer: Add beef broth, bay leaves, fried potatoes, olives, and raisins. Stir well. Lower heat, cover, and simmer for 15–20 minutes, stirring occasionally, until thickened and flavors meld.


5. Finish & serve: Remove bay leaves. Taste and adjust seasoning. Garnish with fresh cilantro