Ingredients
Produce
- 1 medium onion (peeled and quartered)
- 1 jalapeno (seeded and chopped)
- 3 cloves garlic (smashed)
- Chopped cilantro (to taste)
Canned and Jarred Goods
- 1 14.5-oz can fire roasted tomatoes
- 2 tbsp tomato paste
- 1/3 cup pimento-stuffed green olives
- 1-2 tbsp olive brine
Meat
- 1 lb ground beef
Oils and Vinegars
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
Spices and Seasonings
- 1 tsp cumin
- 1/2 tsp oregano
- Pinch cinnamon
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 bay leaf
Other
- 1/4 cup raisins
Instructions
- Prepare the tomato puree. Place the peeled and quartered onion, fire roasted tomatoes, seeded and chopped jalapeno, smashed garlic cloves, and apple cider vinegar into a blender. Blend on high until the mixture is smooth and thoroughly pulverized.
- Brown the ground beef. Heat a dutch oven over medium-high heat. Add olive oil and heat until shimmering. Add the ground beef and cook, using a wooden spoon to break it into small pieces, until no longer pink, about 4-5 minutes.
- Add spices and seasonings. Stir in the raisins, tomato paste, cumin, oregano, salt, and black pepper, making sure the tomato paste and spices are well incorporated with the beef.
- Simmer the sauce. Pour the blended tomato mixture into the dutch oven, add the bay leaf, and stir everything together. Cover the pot, reduce heat to medium, and let it simmer for 20 minutes. Stir occasionally to prevent sticking or scorching on the bottom.
- Add olives and olive brine. Stir in the pimento-stuffed green olives along with 1 to 2 tablespoons of olive brine. Continue simmering for 2-3 more minutes until the olives are warmed through.
- Serve and garnish. Remove from heat and serve the picadillo over rice or cauliflower rice. Garnish with freshly chopped cilantro to taste.
Notes
- For a lower-carb option, serve over cauliflower rice instead of regular rice.
- You can adjust the spiciness by adding more or less jalapeno.
- Use fire roasted tomatoes for added depth of flavor.
- Make sure to stir often during simmering to prevent burning at the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
