Picadillo
Picadillo is ground beef simmered in diced tomatoes and beef broth with raisins, Manzanilla olives, potato, carrots, and green peas.
Servings: 6 people
Calories: 449kcal
Cost: $
Equipment
- 1 Cooking pot with lid A heavy-bottomed pot browns the beef evenly and holds a steady simmer.
- 1 Wooden spoon Breaks up the ground beef as it browns.
Ingredients
- 1 1/2 lbs ground beef
- 1 piece yellow onion minced
- 4 cloves garlic minced
- 14 ounces diced tomatoes
- 1/2 cup raisins
- 1 cup beef broth
- 3/4 cup Manzanilla olives
- 1 piece potato cubed
- 2 pieces carrots cubed
- 3/4 cup frozen green peas
- 3 tablespoons olive oil
- salt and ground black pepper to taste
Instructions
- Heat the olive oil in a cooking pot.3 tablespoons olive oil
- Sauté the onion and garlic until the onion softens and turns translucent.1 piece yellow onion, 4 cloves garlic
- Add the ground beef. Cook while stirring until the beef turns light brown.1 1/2 lbs ground beef
- Pour in the diced tomatoes and beef broth, then add the raisins. Stir and bring the mixture to a boil. Cover the pot and cook for 15 minutes.14 ounces diced tomatoes, 1 cup beef broth, 1/2 cup raisins
- Add the Manzanilla olives, carrots, potato, and green peas. Stir to combine. Cover the pot and continue cooking for 10 to 12 minutes, or until the vegetables are tender.3/4 cup Manzanilla olives, 2 pieces carrots, 1 piece potato, 3/4 cup frozen green peas
- Season with salt and ground black pepper to taste. Continue cooking for 3 minutes.salt and ground black pepper
- Transfer the picadillo to a serving plate and serve with warm rice. Share and enjoy!
Video
Notes
Even cubes – Cut the potato and carrots into ½-inch cubes so they turn tender together within the 10 to 12 minutes of simmering.
Olives – Drain the Manzanilla olives well and halve them so the briny flavor spreads through the whole pot.
Make-ahead – Picadillo keeps in an airtight container in the refrigerator for up to 4 days. Reheat over low heat with a splash of beef broth to loosen the sauce.
Freezing – Portion cooled picadillo into freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Leftover idea – Spoon leftover picadillo over a fried egg and garlic rice for a quick breakfast plate, or use it as filling for empanadas.
Nutrition
Calories: 449kcal | Carbohydrates: 18g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 500mg | Potassium: 639mg | Fiber: 3g | Sugar: 4g | Vitamin A: 339IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 4mg