Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef (ideally lean, around 85/15)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 (15-ounce) can tomato sauce
  • ½ cup beef broth
  • ¼ cup pimento-stuffed green olives, sliced
  • ¼ cup raisins
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, drained
  • Optional: a pinch of sugar, if needed to balance acidity

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef to the skillet and break it up with a spoon. Cook until browned, draining off any excess grease.
  3. Stir in cumin, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Pour in tomato sauce and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
  5. Stir in olives, raisins, red wine vinegar, and capers. Cook for another 5 minutes, allowing the flavors to meld.
  6. Taste the picadillo and adjust seasonings as needed. Add a pinch of sugar if it tastes too acidic (from the tomatoes and vinegar).
  7. Serve hot over rice, with plantains, or as desired.