Cuban Picadillo

Name: Cuban Picadillo
Ingredients: 1/2 cup olive oil; 8 cloves garlic, minced; 2 large onions, chopped; 1 large green pepper, diced; 1 jalapeno pepper, minced; 1 bunch cilantro, chopped (no stems); 3 tablespoons capers; 1/2 cup stuffed green olive; 4 fresh bay leaves; 4 -5 tablespoons crushed cumin seeds; 1 lb lean ground beef; 1 (16 ounce) can diced tomatoes; 1/2 cup red wine vinegar; 1 pinch cayenne pepper; 1/2 cup diced pimento (optional); 4 eggs, fried (optional); steamed rice (optional)

17 ingredients

7 steps

Ingredients

1/2 cup olive oil
8 cloves garlic, minced
2 large onions, chopped
1 large green pepper, diced
1 jalapeno pepper, minced
1 bunch cilantro, chopped (no stems)
3 tablespoons capers
1/2 cup stuffed green olive
4 fresh bay leaves
4 -5 tablespoons crushed cumin seeds
1 lb lean ground beef
1 (16 ounce) can diced tomatoes
1/2 cup red wine vinegar
1 pinch cayenne pepper
1/2 cup diced pimento (optional)
4 eggs, fried (optional)
steamed rice (optional)

Directions

1

Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
2

Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
3

Brown ground beef in pan and drain fat.
4

Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
5

Simmer for 45 minutes on low heat.
6

Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
7

Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.