Chef John's Picadillo
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tsps
Olive Oil680 g
Ground Beef (85% lean)1 cup
Yellow Onion (diced)2 tsps
Cumin1 tsp
Ground Cinnamon1 tsp
Cayenne Pepper4 cloves
Garlic (minced)3 tbsps
Wine Vinegar (red-)3 cups
Crushed Tomatoes1 cup
Water1 cup
CurrantsDirections:
1
Heat oil in a large skillet over medium-high heat
2
Add ground beef and break up into small pieces with a spoon or spatula as it browns
3
Cook until meat completely loses its pink color, 8 to 10 minutes
4
Add diced onion and salt
5
Cook until onions turn translucent, about 5 minutes
6
Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper
7
Cook 2 minutes
8
Add garlic and cook 1 minute
9
Stir in red wine vinegar, crushed tomatoes, and water
10
Cook a few minutes while deglazing pan
11
Add currants; bring back to a simmer
12
Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes
13
Gently stir in sliced olives; cover and cook another 10 to 15 minutes