Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 6 cups

How to Make It

Step

In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the paprika and cumin and cook for 1 minute. Stir in the beef, breaking it up with a spoon, and cook over high heat until no trace of pink remains, about 8 minutes. Season with salt and pepper. Add the tomato paste and cook, stirring, until coated. Add the raisins, capers, olives, tomatoes with their liquid and 1/2 cup of water and bring to a boil. Simmer for about 10 minutes, stirring occasionally, until the liquid has reduced and the picadillo is saucy.

Make Ahead

The picadillo can be refrigerated for up to 5 days.

Notes

Uses: Serve over rice with a fried egg and black beans; serve with melted cheese on hot dogs for cheesy picadillo dogs; fill flour tortillas, roll them up burrito-style and fry for chimichangas or quesadillas; layer crisp, fried corn tortilla shells with sour cream, beans, cheese for tostadas.

Serve With

Thinly sliced scallions.

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