Cuban Picadillo

Ingrédients

2 tablespoons extra-virgin olive oil

2 medium yellow onions, finely chopped

Kosher salt and ground black pepper

6 medium garlic cloves, minced

1½ pounds 90 percent lean ground beef

½ cup raisins, chopped

1 tablespoon cumin seeds

1 teaspoon dried oregano

2 tablespoons tomato paste

½ cup pimiento-stuffed green olives, roughly chopped, plus 3 tablespoons olive brine

½ cup minced fresh cilantro

3 plum tomatoes, cored, seeded and finely chopped

Instructions

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.

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.

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.

Notes

Don’t use 80 or 85 percent lean ground beef or the picadillo may end up slick and greasy.

Picadillo—a ground beef dish popular in Cuba, the Caribbean and Latin America—combines tangy, sweet and salty flavors. There are many variations, but the essentials are a stew of ground meat and tomatoes with raisins for sweetness and chopped olives for a balancing touch of brine. For an optional, finishing touch, chopped hard-cooked egg makes an attractive and delicious garnish. Serve the picadillo with white rice or fried potatoes or on a mound of french fries. Or serve with a stack of warm corn tortillas and use it as a taco filling.