This is a wonderful recipe from my friend Katie, whose husband is Cuban.
- Carbohydrate 8.78912063264 g
- Cholesterol 76.16 mg
- Fat 18.808615102095 g
- Fiber 2.35965040366079 g
- Protein 22.3396550329737 g
- Saturated Fat 6.85356318388713 g
- Serving Size 1 1 Serving (280g)
- Sodium 247.3429672885 mg
- Sugar 6.42947022897921 g
- Trans Fat 2.56161967678875 g
- Calories 315 calories
Step-by-step
- In a Dutch oven over medium heat, brown ground beef with onion, pepper and garlic. Drain.
- Return mixture to the pan, stir in wine. Cook til wine reduces slightly, about 10 minutes.
- Stir in tomatoes, cumin and sazon and cook for another 15 minutes.
- Add the cayenne pepper and olives and mix well, cover and cook on medium low heat for at least 15 minutes, or til mixture is thickened. Taste and add salt as needed.
- Serve over white rice.
The Wine Swap
Replacing the half cup of white wine with dry sherry or beef broth alters the final acidity profile significantly; white wine provides a sharp, fruit-forward brightness that cuts through the rich beef fat, whereas broth yields a heavier, more savory depth. Simmer the liquid until it reduces by half to concentrate those flavors before adding the tomatoes. Ground beef at an eighty-twenty lean-to-fat ratio performs best here, though ground turkey or pork can replace the beef if the fat content is adjusted accordingly.Aromatics and Spices
Mincing the garlic finely ensures it disperses evenly through the meat rather than burning on the Dutch oven floor. Toasting the cumin and sazon directly in the pan for one minute alongside the tomatoes releases their fat-soluble aromatic compounds before the final simmer. Cook the mixture over medium-low heat for at least fifteen minutes covered to allow the green olives and cayenne pepper to permeate the protein completely.Storage and Freezing
Cool the finished picadillo to room temperature within two hours before transferring it to an airtight container. Refrigerating the dish for up to four days actually improves the overall flavor as the spices meld further. Freezing for up to three months works well, though reheating requires a splash of water to restore the proper sauce consistency.
