Cuban Picadillo

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 ½ lb or 680g

• Onions

  Raw

  ½ cup, chopped or 80g

• 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

  Canned

  ½ cup or 123g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Alcaparrado

  Goya

  3 Tbsp or 23g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Tomato sauce

  No salt added

  ½ cup or 123g

Directions

1. Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
2. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato, and cilantro.
3. Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine from the jar, cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.