This recipe for Picadillo is one of the recipes I came up with when I set out to create a bunch of Ground Beef Recipes That Aren’t Burgers or Meatballs. It’s one of those workhorse recipes; you can make it every week for at least a month and serve it a different way each time. Taco filling, over rice, with a fried egg on top, stuffed into empanadas, taco salad, in lettuce boats with avocado… It’s a versatile one.
prep time: 5 minutes
cook time: 15-20 minutes
yield: 4 servings
1 teaspoon lard, tallow, or avocado oil
1 small onion, finely diced
4 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 14-ounce can diced tomatoes
2 tablespoons apple cider vinegar
1/2 cup golden raisins
1/2 cup pimento stuffed olives
- Heat the fat in a large skillet over medium-high heat. Add the onions and beef and cook, stirring occasionally, until browned, about 3-4 minutes.
- Stir in the garlic, cinnamon, cumin, cloves and salt and cook for another minute.
- Add the tomatoes, vinegar, raisins and olives, along with 1/2 cup water. Turn the heat down to medium-low and simmer, covered for 15-20 minutes.
- Serve over rice, cauliflower rice, with plantain tortillas, or tostones.
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