cuban picadillo
This delicious stewed Cuban Picadillo combines ground beef with sweet onions, red bell peppers, garlic, green olives, and raisins in a tomato sauce seasoned with cumin, oregano, and marjoram. This odd flavor combination works well and is like the Cuban version of the American Sloppy Joe.
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 1 - red bell pepper, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1 can fire-roasted tomatoes (15 oz)
- 2 tablespoons tomato paste
- 1/2 cup chopped Spanish green olives
- 1/2 cup olive brine from the green olives
- 1 - bay leaf
- 1/2 cup raisins, chopped
- salt and black pepper, to taste
How To Make cuban picadillo
-
Step 1Brown the ground beef over medium heat; cook 2-3 minutes. Add the onion; cook 2-3 minutes. Add the diced red bell pepper. Cook until the onions soften and the beef browns. Drain any excess grease.
-
Step 2Add the garlic, cumin, oregano, and marjoram; cook for 1 minute, stirring constantly.
-
Step 3Add the canned tomatoes (do not drain), tomato paste, olives, olive brine, bay leaf, and raisins. Cover and simmer for 20-25 minutes, stirring several times. Remove the bay leaf. Season with salt and pepper to taste. If desired, serve over freshly cooked white rice.
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