A comforting and savory Cuban classic! This is a dish I love so that my fiancé and me were ordering it regularly from our favorite Cuban restaurant, La Isla in Hoboken. So I decided to learn how to make it so we could save a little from not eating out as much, and I've perfected the recipe! This is as authentic as it gets and will have your tastebuds dancing!
Total time (prep/cook): 1 hour
Difficulty Level: Easy
1 lb of grass-fed ground beef (I use 93% lean)
2 tbsp oil (I use olive oil or avocado oil)
10 oz. can of organic tomato sauce
1/2 diced organic sweet white onion
1/2 diced organic green bell pepper
2 cloves of minced garlic
2 tbsp Adobo seasoning (contains salt)
2 bay leaves
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp sugar
1 tsp cumin
1/4 cup of white wine (I use a dry wine like Sauvignon Blanc)
2 tbsp chopped green olives with pimentos
2 tbsp brine (juice) from olive jar
Squeeze of lemon/lime
In a large pan add oil and sauté the onion and bell pepper for a few minutes until soft. Then add in the garlic and cook for another minute.
Add ground beef to sautéed veggies pan and break apart with a wooden spatula. Add in Adobo, bay leaves, salt, pepper, paprika, cumin and sugar. Stir and cook ground beef on medium heat until meat there is no pink.
Reduce to low heat and add in white wine, tomato sauce, olives, and olive juice. Stir and let simmer for 15 min uncovered.
Liquid should be reduced (if it looks too dry, you can add a splash of water, broth or wine). Turn heat off and squeeze a little lemon/lime.
Ready to serve! Even better after it sits in the fridge for a couple hours or until the next day.
Ingredients' Healing Properties
Grass-fed beef: omega 3's, antioxidants, vitamin E
Garlic: detoxes the liver and anti-fungal properties
Tomato sauce: contains lycopene which has hyaluronic acid- great for skin hydration
Bell pepper: antioxidants, vitamin C, improves eye health
Green olives: vitamin E, healthy fats, and antioxidants
*All of the measurements/amounts for ingredients can be adjusted. Feel free to add more/less of an ingredient (i.e. salt) depending on your preference.
**For a little heat, I love using El Yucateco Verde Habanero hot sauce on top
***I serve this with a side of sautéed garlic broccolini and black beans, but Picadillo is also delicious with yellow rice, cauliflower rice, tostones (fried plantains), or any other veggie!