Cuban Picadillo

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1/4 cup green olives, sliced
• 1/4 cup raisins
• 2 tablespoons tomato paste
• 1 can (8 ounces) tomato sauce
• 1/2 cup beef broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon apple cider vinegar

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced onion and bell pepper, sauté for 5 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef and cook, breaking it apart, for 8-10 minutes until browned. Drain excess fat if needed.
5. Stir in tomato paste and cook for 2 minutes.
6. Add tomato sauce, beef broth, cumin, oregano, salt, and pepper. Mix well.
7. Add olives, raisins, and bay leaves.
8. Simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens.
9. Stir in apple cider vinegar.
10. Remove bay leaves and serve hot.

Notes

• Use a large skillet or Dutch oven to accommodate all ingredients comfortably.
• Drain the ground beef well to avoid excess grease in the final dish.
• For a sweeter flavor, add an extra tablespoon of raisins.
• This dish pairs well with white rice, black beans, or fried plantains.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can be made ahead and reheated; flavors improve when made a day in advance.