Picadillo 4/5 (4)

easy | | SERVINGS


    2 tablespoons La Fe olive oil

    1 medium yellow or white onion, finely chopped (about 1 cup)

    1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)

    1 tablespoon La Fe tomato paste

    4 medium cloves garlic, finely chopped (about 4 teaspoons)

    2 teaspoons La Fe ground cumin

    2 teaspoons La Fe dried oregano

    Kosher salt and freshly ground La Fe black pepper

    2 bay leaves

    1/2 cup La Fe dry white wine

    1 1/2 pounds ground beef

    1 cup diced canned tomatoes

    2 tablespoons Worcestershire sauce

    1/3 cup raisins

    1/2 cup La Fe pimento stuffed olives plus 2 tablespoons brine

    2 tablespoons La Fe capers

    1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes




    Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.


    Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low and cook until potatoes are tender about 12 minutes.


    Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with La Fe white rice and La Fe black beans.