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Picadillo

I was first introduced to picadillo at a fundraising luncheon where it was served over rice, topped with a dollop of sour cream and a sprinkling of raisins. If you want to try this in a healthier version, substitute brown rice or a grain like farro or barley for white rice and a plant-based plain yogurt for the sour cream. The picadillo can be served that way or, as I have done for book club, on tostadas, in tacos, or in empanadas.
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Ingredients
  

  • 1 pound lean ground beef or 1 bag of frozen vegan ground beef substitute
  • 1 onion finely chopped
  • 4 small to medium cloves garlic peeled and minced
  • 1 14 ounce can of chopped tomatoes drained (save the liquid)
  • 1 green pepper finely chopped
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika not the smoked kind
  • 2 cups liquid - juice from the tomatoes plus water or broth
  • 3/4 cup sliced large stuffed green olives
  • 1 cup raisins if desired
  • Salt and pepper to taste

Instructions
 

  • If using ground beef, cook over medium heat until it is lightly colored and no red meat is visible. Drain in a colander and rinse well with hot water to wash off the excess grease. If using meat substitute, simply sauté it briefly to break-up the pieces and warm it thoroughly.
  • Sauté the onion and green pepper in a little bit of water to keep it from sticking to the pan, no need to use any grease. Cook until slightly softened.
  • Add the ground beef or beef substitute and cook until completely cooked and mixed well with the onion and green pepper.
  • Add the tomatoes and juice from the tomatoes plus water or broth to make 2 cups of liquid.
  • Add spices and garlic, mix well and simmer covered for 30 minutes.
  • Uncover the pan after 30 minutes, add the cloves, mix well, and simmer for an additional 15 minutes or so.
  • If you would like to increase the spiciness, you can add a light sprinkling of cayenne pepper.
  • Taste for seasonings and add salt and pepper to your taste.
  • Some people like raisins cooked with the meat mixture (I do), but some people do not (the men in my family), so I put raisins in a dish for people to add themselves, if they like.