Chef John's Picadillo

Method

1. 1

   Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.

2. 2

   Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.

3. 3

   Gently stir in olives; cover and cook 10 to 15 minutes more.

Nutrition

calories

485 kcal

fatContent

27 g

fiberContent

6 g

sugarContent

8 g

sodiumContent

1510 mg

proteinContent

37 g

cholesterolContent

111 mg

carbohydrateContent

26 g

saturatedFatContent

9 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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