There might be some Cuban grandmothers who would cringe at my interpretation of this classic Cuban dish. But this is how I like it: I chucked the raisins (raisins with ground beef? Yuk!) and deleted the cinnamon (a spice reserved only for desserts in my household).
Picadillo is so freakin’ simple and cheap, it can be a weeknight staple served over white or brown rice with a salad.
Wine pairing: a Zinfandel like this one
1 teaspoon olive oil
1 cup chopped onions
1 pound ground beef (you can use ground turkey if you’d like)
1 1/2 teaspoons minced garlic, fresh or jarred
1 cup chicken or beef broth
1/3 cup chopped green olives stuffed with pimentoes
3 Tablespoons capers
1 Tablespoon tomato paste
salt and freshly ground pepper to taste
1. Heat olive oil in a large skillet over medium heat. Add onions and cook about 5 minutes or until they’re translucent.
2. Add ground beef and garlic. Cook 5-6 minutes or until browned. Make sure you break up the big chunks.
3. Add broth and remaining ingredients and stir well. Bring to a boil. Cover, reduce heat and simmer about 30 minutes.