Picadillo

Name: How to cook Picadillo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Chef Bryce

Picadillo

Ingredient

Food ration :

6 servings

1 pound

medium yellow onion finely chopped (about 2 cups)

large garlic cloves (about 1 tbsp 1/2)

red Chile and jalapeño seeded and finely diced

2 cups

petite diced Yukon gold potatoes (mine was just shy of 2 cups)

Pinch

raisins (I used 3 of the snack boxes)

1 cup

sliced green olives with pimentos

2/3 cup

Cooking instructions

* Step 1

Start by prepping all the veggies and other ingredients

* Step 2

Cook your ground beef, drain fat and set aside.

* Step 3

Add a drizzle of olive oil and heat, add all the veggies except the garlic and add a few good pinches of course kosher salt and cook until really soft stirring frequently. Add the garlic when the mixture has reduced quite a bit until the garlic is soft and fragrant, a few minutes.

* Step 4

Add the wine and scrape the fond off the bottom and reduce the wine until it’s pretty much gone.

* Step 5

Add the ground beef back, tomato sauce, potatoes, raisins, seasonings/bay leaf, red wine vinegar and 1 cup of the beef broth and simmer covered on a low simmer covered for about 30 minutes stirring occasionally and potatoes are tender.

* Step 6

Add the olives and 2/3 cups of cilantro and cover for an additional 10 minutes covered or until potatoes are tend. Check for seasoning and mixture is thick, serve with rice and some crusty bread with butter.