Picadillo

Name: Picadillo
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound ground chuck; 1 medium yellow onion finely chopped (about 2 cups); 4 large garlic cloves (about 1 tbsp 1/2); 2 red Chile and jalapeño seeded and finely diced; Small red bell finely chopped (about 1 cup); 2 cups petite diced Yukon gold potatoes (mine was just shy of 2 cups); Pinch cinnamon and clove; Tsp ground coriander; Tsp Mexican oregano; 1 tbsp ground cumin; Tsp smoked paprika; 2 large bay leaves; Salt and pepper; 2/3 cup raisins (I used 3 of the snack boxes); 1 cup sliced green olives with pimentos; Chopped fresh cilantro (2/3 cup and more to finish for service); 2/3 cup dry white wine; 1 1/2 cups beef stock; 8 oz can tomato sauce; Splash red wine vinegar; Yellow or white rice

Chef Bryce @ChefBryce

Picadillo

Chef Bryce @ChefBryce

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Ingredients

6 servings

1 poundground chuck
1medium yellow onion finely chopped (about 2 cups)
4large garlic cloves (about 1 tbsp 1/2)
2red Chile and jalapeño seeded and finely diced
Small red bell finely chopped (about 1 cup)
2 cupspetite diced Yukon gold potatoes (mine was just shy of 2 cups)
Pinchcinnamon and clove
Tspground coriander
TspMexican oregano
1 tbspground cumin
Tspsmoked paprika
2large bay leaves
Salt and pepper
2/3 cupraisins (I used 3 of the snack boxes)
1 cupsliced green olives with pimentos
Chopped fresh cilantro (2/3 cup and more to finish for service)
2/3 cupdry white wine
1 1/2 cupsbeef stock
8 ozcan tomato sauce
Splashred wine vinegar
Yellow or white rice

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Steps

1

Start by prepping all the veggies and other ingredients
2

Cook your ground beef, drain fat and set aside.
3

Add a drizzle of olive oil and heat, add all the veggies except the garlic and add a few good pinches of course kosher salt and cook until really soft stirring frequently. Add the garlic when the mixture has reduced quite a bit until the garlic is soft and fragrant, a few minutes.
4

Add the wine and scrape the fond off the bottom and reduce the wine until it’s pretty much gone.
5

Add the ground beef back, tomato sauce, potatoes, raisins, seasonings/bay leaf, red wine vinegar and 1 cup of the beef broth and simmer covered on a low simmer covered for about 30 minutes stirring occasionally and potatoes are tender.
6

Add the olives and 2/3 cups of cilantro and cover for an additional 10 minutes covered or until potatoes are tend. Check for seasoning and mixture is thick, serve with rice and some crusty bread with butter.