Cuban Picadillo

 

 

So my daughter had a craving for some picadillo last week and printed out the recipe. I figured why not, it would be a fabulous meal! I had most of the ingrediants needed other than the ground beef so a quick run was made to the store and before you know it the kids were in business. Yep, thats right! I let the kids handle the kitchen this go-round! Check it out!

FYI: if you don't want a lot of leftovers, halve the recipe.

Ingrediants:

1-2 tablespoons olive oil
1 green paper, seeded and diced
1 medium onion, diced
4 cloves garlic, minced
3 pounds ground beef
2 tsp salt
1 1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
3-4 dried bay leaves
1/2 cup dry white wine
1 8oz can diced tomatos
1 8oz can tomato sauce
1 cup Spanish olives
4 oz pimentos, chopped
2 tablespoon capers
1 packet GOYA Sazon seasoning (Culantro and Annato)


Add olive oil to a large cast iron skillet and heat over medium heat. Add peppers and onion; saute 2-3 minutes until softened. Add garlic and stir for another 30 seconds; add ground beef, cooking until fully done, about 6-10 minutes. Add salt, cumin, black pepper, and bay leaves. Stir until combined well.

Add dry white wine and allow to cook for 2-3 minutes. Add diced tomatos, and tomato sauce. Stir well. Add olives, capers, and Sazon seasoning; combine well. Cover, reduce heat to low, and simmer for 20-30 minutes (stirring occasionally.)

Serve over rice.