Picadillo
1 hr6 servings
A Cuban-style ground beef stew with chorizo, tomatoes, olives and raisins, spiced with cinnamon and cumin.
| 2 tablespoons extra-virgin olive oil | Heat oil, cook onions, chorizo & garlic, 10 min | Add beef, brown & crumble, season with salt & pepper | Add tomatoes, vinegar & spices, simmer covered 30 min | Uncover, add raisins & olives, cook 15 min |
| 2 medium yellow onions, peeled and chopped | ||||
| 55 g dried chorizo, diced | ||||
| 4 cloves garlic, peeled and minced | ||||
| 680 g ground beef | ||||
| Kosher salt and freshly ground black pepper | ||||
| 4 ripe tomatoes, chopped, or 1 (800 g) can whole tomatoes, drained and crushed | ||||
| 2 tablespoons red-wine vinegar | ||||
| 1 tablespoon ground cinnamon | ||||
| 2 teaspoons ground cumin | ||||
| 2 bay leaves | ||||
| Pinch of ground cloves | ||||
| Pinch of nutmeg | ||||
| 100 g raisins | ||||
| 160 g pitted stuffed olives |
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