Prep: 15 minutes
Cooking Time: ~25 minutes
Okay, so I had to google "picadillo". According to Wikipedia, it is a traditional latin-american dish comprised of ground meat, tomatoes, and other ingredients depending on location. And that's exactly what this was. Maybe if we had been served food that tasted like this when we visited Cuba, I'd feel more inclined to return.
Moving on, I was surprised my kids liked it so much. It's not spicy, but it is distinctive.
The raisins were like a nice little "hey there!".
What you'll need:
- 1 yellow onion, chopped
- 1 1/2 lb ground beef
- 2 cloves of garlic, minced
- 2 Tbsp Chili powder
- 3/4 tsp cinnamon
- 1 can (28 oz) diced tomatoes, with juice
- 1 3/4 C beef broth
- 2/3 C raisins (or currants)
- 2 Tbsp tomato paste
- 1/4 C red wine vinegar
- salt and freshly ground pepper
- steamed rice, for serving (optional)
In a large deep pan over medium-high heat, warm the oil. Add the onion and saute until translucent (3-4 minutes). Add the beef and cook, stirring to break up any clumps, until the meat begins to brown (7-8 minutes). Rinse off excess fat.
Add the garlic, chili powder, and cinnamon, stirring frequently for 1 minute. Stir in the tomatoes, broth, raisins, tomato paste, and vinegar. Bring to a simmer. Reduce heat to medium, and cook, uncovered until thickened into a stew-like consistency (~10-15 minutes). Season with salt and pepper. Serve over rice.