Latin cuisine food offerings are driving out of home dining choices and opportunities. When polled nearly one quarter of U.S. consumers ordered Latin foods or flavors once a month in restaurant occasions.
Picadillo translates to “minced” in English, and most closely correlates to sloppy joe’s here in the states. It’s a simple dish of meat, tomatoes, and raisins for sweetness.
There are many variations on this comfort food dish, but why not try out our chef’s version. It’s easy to make and simply delicious.
Ingredients
Olive oil- 40g
Ground beef- 908g
Ground cumin- 1.5g
Ground oregano- .25g
Bay leaf- 1
Onion (finely chopped) – 275g
Green bell pepper (diced) – 200g
Garlic (chopped) – 17.5g
Tomato sauce- 420g
Tomato paste- 85g
White wine- 180g
Raisins- 40g
Spanish olives (cut in half) –
Salt- 9g
Pepper- 2.75g
Method
Heat oil in a medium size pot
Add beef and brown
When almost browned all the way, add cumin, oregano, bay leaf, onion, pepper, garlic, salt and pepper
Cook for 10 minutes more
Add tomato sauce, tomato paste, wine, olives and raisins
Reduce heat to low, cover and cook for about 30 min
Remove the bay leaf and serve over plain white rice