Cuban Picadillo

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Special Equipment: 12in Skillet

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 medium yellow onions, finely chopped

  Kosher salt and ground black pepper

• 6 medium garlic cloves, minced

• 1 1/2 pounds 90 percent lean ground beef

• 1/2 cup raisins, chopped

• 1 tablespoon cumin seeds

• 1 teaspoon dried oregano

• 2 tablespoons tomato paste

• 1/2 cup pimiento-stuffed green olives, roughly chopped, plus 3 tablespoons olive brine

• 1/2 cup minced fresh cilantro

• 3 plum tomatoes, cored, seeded and finely chopped

Directions

Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the onions and ½ teaspoon salt. Cook, stirring, until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and cook, breaking it up, until no pink remains, 5 to 7 minutes.

Step 2

Stir in the raisins, cumin, oregano, tomato paste and 1½ teaspoons salt, then cook until fragrant, about 30 seconds. Stir in ¾ cup water and bring to a simmer. Reduce to medium and cook, stirring occasionally, until most of the water has evaporated, 7 to 9 minutes.

Step 3

Stir in the olives and cook until heated through, about 1 minute. Off heat, stir in the brine, cilantro and tomatoes. Taste and season with salt and pepper.