Picadillo Recipe



  • 2-3 tbsps olive oil
  • 2 large onions, diced
  • 1 green and 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 packet Sazon Goya seasoning (I find this in the ethnic foods section at the supermarket.)
  • 2 lbs ground beef (I like a mix of sirloin and chuck. You can use any kind of ground meat - even pork or turkey.)
  • 1/2 cup white wine
  • 2 tbsp tomato paste
  • 1 15 oz can diced tomatoes (I like the fire roasted kind)
  • 1 tbsp apple cider vinegar
  • 1 cup Manzanilla olives stuffed with pimiento, sliced
  • 1 cup raisins
  • 1 tbsp capers
  • 1/2 cup blanched, slivered almonds
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 1/2 tsp ground cinnamon
  • Chopped cilantro for garnish

How to make Picadillo

Heat olive oil in a large skillet. Add onions, peppers, garlic and Sabor seasoning and saute over medium heat until soft and tender, about 5-6 minutes.
Add beef and cook until no more pink remains.
Add wine and simmer until it has all been absorbed. Swirl in the tomato paste until it dissolves.
Mix in the rest of the ingredients. Cover and simmer on medioum-low heat for about 20 minutes.
Serve over rice or whatever you like.Read more about this recipe at Sticky, Gooey, Creamy, Chewy

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