Picadillo 4/5 (4)


easy | servings 0

Ingredients

    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

     

Directions

  • STEP ONE

    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.

  • STEP TWO

    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.

  • STEP THREE

    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.

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