Ingredients:
- Tbsp Olive Oil
- medium Yellow Onion, finely diced
- large Green Bell Pepper, finely diced
- cloves Garlic, minced
- lbs Ground Beef (85/15 recommended)
- tsp Ground Cumin
- /2 tsp Dried Oregano
- /2 tsp Smoked Paprika
- Tbsp Tomato Paste
- /4 cup Dry White Wine or Beef Broth
- oz can Crushed Tomatoes
- /2 cup Green Olives, pitted and halved
- Tbsp Capers, drained
- /4 cup Dark Raisins
- Bay Leaf
- Salt and Black Pepper, to taste
- Tbsp Fresh Cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add diced onion and bell pepper. Cook gently until softened (about 5–7 minutes) to create the sofrito base.
- Clear a space in the centre of the pan, add garlic, cumin, oregano, and paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning (blooming the spices).
- Add the ground beef to the pan. Break it up with the spoon and cook until fully browned, draining off any excess fat if necessary.
- Push the meat mixture aside, add the tomato paste to the direct heat of the pan bottom, and cook for 1 minute until it darkens slightly. Stir into the meat.
- Pour in the white wine (or broth) and scrape up any browned bits stuck to the bottom of the pan (deglazing). Let it bubble and reduce slightly (about 1 minute).
- Stir in the crushed tomatoes, olives, capers, raisins, and bay leaf. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover partially, and let the picadillo simmer for 10–12 minutes, allowing the sweet, tangy, and savoury flavours to meld.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Stir in half of the fresh cilantro. Garnish with remaining cilantro before serving hot over white rice.