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Cuban Picadillo
85% authentic · Cuban
A flavorful Cuban variation of picadillo, featuring ground beef simmered with sofrito, olives, capers, and a touch of vinegar for a zesty finish.
Ingredients
- Ground beef1 lb
- Onion1 medium, finely chopped
- Green bell pepper1/2 medium, finely chopped
- Garlic3 cloves, minced
- Tomatoes1 (14.5 oz) can diced tomatoes, undrained
- Green olives1/2 cup, pitted and sliced
- Capers2 tablespoons, drained
- Red wine vinegar2 tablespoons
- Bay leaf1
- Ground cumin1 teaspoon
- Dried oregano1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Olive oil2 tablespoons
Steps
- 1
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned. Drain fat.
- 2
Add chopped onion and green bell pepper. Cook until softened, about 7-8 minutes.
- 3
Stir in minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
- 4
Add diced tomatoes (with juice), sliced green olives, capers, red wine vinegar, and bay leaf. Season with salt and pepper.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing flavors to meld and sauce to thicken slightly.
- 6
Remove bay leaf. Adjust seasoning and serve hot.
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