Cuban Picadillo

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 clove or 6g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Water

  Plain, clean water

  4 tbsp or 59g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Alcaparrado

  Goya

  3 Tbsp or 23g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

Directions

1. In a large sauté pan over medium heat, brown the ground beef, seasoning with salt and pepper. Break the meat into small pieces with a wooden spoon. Once cooked through, drain the excess juices.
2. While the beef cooks, chop the onion, garlic, green bell pepper, tomato, and cilantro.
3. Add the chopped onion mixture to the beef and continue cooking over low heat. Stir in the alcaparrado, 2 tablespoons of brine from the jar (for original 6 serving recipe), cumin, bay leaf, and additional salt if needed.
4. Add the tomato sauce and water, mixing well. Reduce heat, cover, and simmer for 15-20 minutes.