Cuban Picadillo
A classic Cuban ground beef hash seasoned with sofrito, olives, capers, and warm spices in a savory tomato sauce. Serve over white rice with fried plantains for a complete weeknight meal.
Ingredients
- 1.5 lbs lean ground beef (85/15)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic cloves, minced
- 8 oz canned tomato sauce
- 14 oz canned diced tomatoes, drained
- 1/2 cup pimiento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 1/4 cup golden raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaf
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion and 1 diced green bell pepper and cook, stirring, until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano and cook for 1 minute until fragrant.
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3
Add 1.5 lbs lean ground beef (85/15) and cook, breaking it up with a spoon, until no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
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4
Stir in 8 oz canned tomato sauce, 14 oz drained canned diced tomatoes, 2 bay leaf, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reduce heat to medium-low and simmer for 10 minutes.
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5
Add 1/2 cup sliced pimiento-stuffed green olives, 2 tbsp drained capers, and 1/4 cup golden raisins. Stir to combine and simmer for 5 more minutes until the sauce thickens slightly.
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6
Remove bay leaf. Taste and adjust seasoning. Serve over white rice.