Picadillo

Name: Picadillo
Ingredients: 1 12 lbs ground beef; 1 small onion; 12 green bell pepper, finely chopped; 1 garlic clove, minced; 14 cup pimento stuffed olive, chopped; 3 tablespoons raisins, chopped; 2 tablespoons capers, drained; 2 tablespoons tomato paste; 1 teaspoon Mexican oregano; 1 teaspoon ground cumin; 12 teaspoon ground allspice; 2 tablespoons olive oil; fresh ground black pepper; sherry wine vinegar; coarse salt

15 ingredients

6 steps

Ingredients

1 12 lbs ground beef
1 small onion
12 green bell pepper, finely chopped
1 garlic clove, minced
14 cup pimento stuffed olive, chopped
3 tablespoons raisins, chopped
2 tablespoons capers, drained
2 tablespoons tomato paste
1 teaspoon Mexican oregano
1 teaspoon ground cumin
12 teaspoon ground allspice
2 tablespoons olive oil
fresh ground black pepper
sherry wine vinegar
coarse salt

Directions

1

In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper.
2

Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
3

In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt.
4

Cook, while breaking up the meat frequently.
5

If the meat starts to brown lover the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes.
6

The picadillo should be juicy, but not soupy.