Description
Picadillo is the gastronomical version of a chameleon; it changes depending on its surroundings, but it always stays the same. The name means chopped or ground, a description of the most fixed element of the dish: the meat. Mexican, Cuban, and Puerto Rican versions of this dish commonly include capers, diced potatoes, and cinnamon instead of this Colombian-style picadillo, which is made with raisins and olives. We used vegan beef crumbles in this recipe, but ground beef or turkey works just as well.
Ingredients
1 tablespoon preferred vegetable oil
1 red bell pepper, diced
½ medium onion, diced
1 pound vegan beef crumbles
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon fine sea salt
1 teaspoon black pepper
½ teaspoon smoked sweet paprika
⅛ teaspoon ground cloves
½ cup marinara sauce
1 tablespoon tomato paste
½ cup pimento-stuffed olives, halved
¼ cup raisins
2 bay leaves
Chopped cilantro, for garnish
Instructions
-
In a large skillet, heat oil over medium heat. Once oil is shimmering, add bell pepper and onion. Cook, stirring occasionally, until softened, 3-5 minutes.
-
Add beef crumbles and break up the chunks with a wooden spoon. Add garlic powder, cumin, salt, pepper, paprika, and cloves. Cook for about 8 minutes, stirring occasionally.
-
Once meat starts to brown, add marinara sauce, tomato paste, olives, raisins, and bay leaves. Reduce heat to medium-low and simmer uncovered for 5 minutes. Remove bay leaves.
-
Sprinkle with cilantro. Serve warm with white rice.
Keywords: Picadillo