- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 teaspoons hot paprika
- 1 teaspoon cumin seeds
- 2 pounds ground beef (half chuck and half sirloin)
- Salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1/4 cup drained capers
- 1/2 cup pitted green olives, chopped
- One 14-ounce can diced tomatoes
How to make this recipe
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.
The picadillo can be refrigerated for up to 5 days.
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.
Thinly sliced scallions.