Picadillo

Name: Picadillo
Total time: 1 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium-size yellow onions, peeled and chopped; 2 ounces dried chorizo, diced; 4 cloves garlic, peeled and minced; 1 1/2 pounds ground beef; Kosher salt and freshly ground black pepper; 4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed; 2 tablespoons red-wine vinegar; 1 tablespoon ground cinnamon; 2 teaspoons ground cumin; 2 bay leaves; Pinch of ground cloves; Pinch of nutmeg; 2/3 cup raisins; 2/3 cup pitted stuffed olives.

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Total: 1 hours

Servings: 6

Author : Sam Sifton

beef chorizo olives

Instructions

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Step 1

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Step 2

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Step 3

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Step 4

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

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