Ingredients:

  • Tbsp Olive Oil
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • lbs Ground Beef (85/15 suggested)
  • tsp Ground Cumin
  • tsp Dried Mexican Oregano
  • Salt and Freshly Ground Black Pepper, to taste
  • medium Russet Potatoes, peeled and diced (1/2-inch cubes)
  • medium Carrots, peeled and diced (1/4-inch dice)
  • /2 cup Pitted Green Olives (Manzanilla style), halved or whole
  • /3 cup Golden Raisins
  • (14.5 oz) can Canned Diced Tomatoes, undrained
  • Tbsp Tomato Paste
  • cup Chicken or Beef Broth (low sodium)
  • large Bay Leaf
  • Tbsp Apple Cider Vinegar

Instructions:

  1. Heat oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
  2. Add minced garlic and cook until fragrant (about 1 minute).
  3. Add ground beef to the pot. Break it up with a spoon and cook until fully browned. Drain off any excess grease.
  4. Stir in cumin, Mexican oregano, salt, and pepper. Cook for 1 minute until spices are toasted.
  5. Add the diced potatoes and carrots to the meat mixture. Stir well to coat.
  6. Stir in the tomato paste until it coats the meat and vegetables. Add the diced tomatoes (with juice), broth, and the bay leaf. Bring the mixture to a gentle simmer.
  7. Reduce heat to low, cover the pot loosely, and cook for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally.
  8. Stir in the olives and raisins. Continue to simmer uncovered for another 5–7 minutes to allow the sauce to thicken slightly.
  9. Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning as needed. Let the picadillo rest, off the heat, for 5 minutes before serving.